A quiche as a solitary dish for 2p can be too much but is a perfect lunch for the following day, or if you are both really hungry, can be finished.
Puff pastry is probably the most elegant dough for a quiche. Prebaking is always better to guarantee a cripsy bottom. Instead of using dried peas or beans, put the puff pastry on baking paper in the cake form, use a fork to make a few holes and cover with another baking paper. Press hard. Bake in the oven at 180° for 10-15. The dough will raise a bit, but goes down after removing from the oven. Take the baking paper immediately from the dough.
Clean, wash and chop 600 grams of leek in pieces of 1.5 cm. Spread on the puff pastry. Mix 2 eggs, 100 grams of ricotta, 125 grams of light cream, 1 table spoon of dried thyme, 4 chopped garlic cloves, pepper and salt. Put the mixture on the leek. Bake in the oven at 180° for 25-30mins, until golden brown. Looks good, tastes good.