Bacon and Sweetcorn Quiche

Shortcrust Pastry

• 60 g Cheddar cheese, cut in pieces (2 cm)
• 200 g plain flour, plus extra for dusting
• 100 g unsalted butter, cold, diced, plus extra for greasing
• ½ tsp garlic powder
• 2 pinches fine sea salt
• 50 g milk, cold

Filling

• 300 g streaky bacon, smoked
• 80 g leeks (approx. ½ leek), cut in pieces (3 cm)
• 30 g olive oil
• 1 sweetcorn cob, kernels removed (approx. 130 g)
  of 130 g tinned sweetcorn, drained
• 3 sprigs fresh thyme, leaves only
• 1 pinch fine sea salt
• 2 pinches ground black pepper
• 80 g double cream
• 5 medium eggs