To make the pastry, chop the butter into small cubes and add it to a mixing bowl along with the flour and Everyday Eggs Blend.
Using your hands, rub the butter into the flour mixture until the texture resembles that of breadcrumbs.
Add the egg and stir through until a dough starts to form. If the mix is feeling too dry, add 1-2 tbsp of cold water. Place the dough onto a work surface and gently knead it until smooth. Shape it into a disk and refrigerate for at least 30 minutes.
Once the dough has rested, preheat the oven to 190 ̊C and grease a 25cm pie dish.
Lightly dust a work surface with flour and roll the pastry out into a large circle, approximately 3mm thick.
Gently transfer the pastry into the prepared pie dish, taking care to tuck it into the corners. Leave a little overhang past the edge of the dish to allow for shrinkage, then trim off any excess around the outside. (Tip: keep the scraps to repair any accidental cracks that occur during baking).
Prick the base several times with a fork, then bake for 20 minutes or until pale golden.
Meanwhile, make the quiche filling. Fry the bacon in a pan on medium-low heat until it starts to brown. Add the leek and sauté until it is softened. Set aside to cool slightly.
In a mixing bowl, lightly whisk together the eggs and cream. Add the Everyday Eggs Blend and shaved parmesan.
To assemble, add the bacon mixture to the pastry base and pour over the egg mixture, making sure to distribute it evenly. Sprinkle with pine nuts if desired and return it to the oven for 30 minutes or until the top is golden brown and just set.