1Preheat oven to 180 degrees Celsius.
2Place the dough in the pie tin (I use one with a removable bottom), keeping the baking paper and pricking the bottom with a fork. Set it aside.
3Over medium heat, heat a frying pan with a little olive oil and saute the bacon and mushrooms.
4When the bacon starts to brown, add the ham and leek, stiring well and cooking for another five minutes.
5While the bacon, mushrooms, ham and leeks cook, beat the eggs in a bowl and add the yogurt. Beat again, seasoning with salt and a pinch of black pepper.
6Put the bacon, mushrooms, ham and leeks in the pie tin and pour the egg and yogurt mix over it.
7Sprinkle with the grated cheese and bake for about 30 to 35 minutes, until it is golden brown.