Makes 3 x 7.5''/19cm tart pan. Cream butter and salt. Add potato starch. Add liquids and beat until homogenized. Fold in one-third of the flour and add remaining flour. Do not over work the dough. Refrigerate until it has completely harden. Best to refrigerate 24 hours before using. Roll out dough into 1/8''/0.3 cm thick disks. Lay the dough loosely into the pan, letting it relax a bit. Press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking. The dough can be refrigerated days or frozen for months. Grease mold with cooking spray or softened butter.

Preheat oven to 350ºF/180ºC and pre bake quiche crust for 30 minutes. Remove pie weights and foil and return to the oven 15 minutes more. Baked shells can be stored at room temp for up to 3 days or frozen for months.

*The heavy cream can be substituted for milk if desired. In this case blend 2 cups (500g) milk with 4 eggs and 80g flour. Blend all ingredients together and season with salt and pepper to taste. Refrigerate for up to 3 days.

Wash zucchini, and cut into cubed. Season with salt and pepper and quickly sautée with butter; set aside.

Wash leek thoroughly, trim off green part and save it for stock. Chop white leek part and cook on low with fat to soften; season with salt and pepper. Set aside.

Cut bacon and ham into cubes and cook for about 15 min on medium heat with a drizzle of olive oil, crushed garlic and herbs; season with salt and pepper and set aside.

Add toppings in each pre-baked quiche shells. Bake for about 40 minutes at 350ºF/180ºC. Remove quiches from oven, let cool for 20 minutes. Transfert quiches on a wire-rack to cool. Bon appétit!