Potato, leek, and bacon quiche/cake

Trying to figure out what on earth to make using what leftover ingredients we have left in our fridge. I found some potato, bacon, egg, so I used this recipe as a base for our meal
Extra Virgin- Leek and Potato Cake.

Start this recipe with the pastry crust, then while making the quiche filling boil 3 small potatoes, have them cook about halfway and cut them into thin slices to top the quiche. Set the oven to 425 F.

Pastry crust:
1 1/4 cup of flower
1 tablespoon of sugar
1/2 teaspoon of salt

3 tbs of shortening cut in pieces
5 tbs of butter cut in pieces
4-6 tbs of ice water

Mix the flower, sugar and salt together, add the shortening and butter, mix until butter/shortening is in small pea pieces. Add 4 tbs of water to the flour mix and mix together into a ball. If needed add more water to make into a ball. Wrap dough with plastic wrap and place in the fridge for at least an hour, when ready roll it out into mini quiche molds, use a fork to poke holes at the bottom.

Quiche filling:
6 strips of thick cut bacon cut in 1/4 inch strips
4 leeks cut in 3/4 inch strips
splash of chicken broth
1/2 cup of shredded mozzarella
1/2 cup of half and half
3 eggs
Salt
Pepper

I cooked 6 strips of thick cut bacon in my skillet on medium, (probably more like 3 strips after I took off the huge chunks of fat. Once cooked and crispy take out the bacon pieces and add the leek pieces in, do not brown simply cook down until soft and mushy, I added a dash of chicken broth and a pinch of kosher salt to the pan and let it cook down. Once the leeks are soft turn off the heat and let them cool. In a bowl mix the eggs, half and half, mozarella, bacon, and cooled leeks. Pour the filling into the molds, it made five 4.5 inch quiches.

Bake at 425 F for 45 minutes.

They were so delicious, hot or cold, and my boyfriend gobbled them up.