Steps

1. Preheat oven to 425 degrees F (220 degrees C).
2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
3. Reduce oven to 325 degrees F (165 degrees C).
4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps

finely chop the garlic and slice the red onion.
heat the oil and gently fry the onion and garlic until soft, then remove from the heat.
add the paprika, Worcestershire sauce, brown sugar, Tabasco, tomato ketchup and Jack Daniels to the onions. Give it a good stir.
take half of Jack Daniels sauce and mix it with the chicken. Leave in the fridge to marinate for at least an hour or preferably overnight.
preheat an oven to 200ºC and preheat a grill to medium-high.
stick the chicken onto a baking tray and bake for 20 minutes.
slice the chicken into thin strips as soon as its cool enough to handle.
heat the remaining Jack Daniels sauce and chuck in the torn chicken.
lay out the bacon on a tray and cook in the oven for 12-15 minutes until crispy.
halve the subs and lay out on a grill tray.
spoon the chicken onto the bottom halves of the sliced bread and top with the bacon strips then lay out the cheese on top.
toast the sandwich halves until the cheese begins to bubble.
combine the two halves and serve with salad or slaw!