Leek and Bacon Quiche
½ pound of slab bacon cut into ½ inch cubes
2 leeks, white and light green parts, chopped
and washed (about 2 cups)
1/3 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
4 large eggs
1 1/3 cups heavy cream +pinch of white
pepper,
+pinch of nutmeg.
1 ½ cups Gruyere cheese, grated
(about 1 /12 cups)
(The first step is making a homemade
pie crust.
The second step is to make the filling.
The third step is to make a layer filling on the
bottom of the crust, and top with the
shredded cheese.)
Cook bacon in a skillet over low heat until
tender, not crisp. Add leeks, salt and pepper,
and sauté until leeks are soft and bacon is crisp,
7 to 10 minutes. Drain off excess fat, if any.
Set aside.
Lightly butter and flour a 9-inch pie pan and
line with pastry, leaving about ¼ inch
overhang for shrinkage. Pinch up excess
pastry to form a rim and flute the edges.
Prick the bottom all over with a fork.
Line pastry with a sheet of parchment
or aluminum foil larger than the pan,
and fill with pie weights, rice, or beans.
Bake about 20 minutes, until the edges
begin to color. Remove the crust from
the oven and remove the paper and weights.
Lower the oven temperature to 325°.
In a bowl, beat the mustard and eggs lightly
with the cream. Stir in white pepper,
and nutmeg.
Spread the bacon and leek mixture over
the bottom of the crust. Top with cheese.
Pour the custard into the pie shell to within
¼ inch of the top of the crust. Return to
the oven and bake 25 to 30 minutes, or until
custard puffs. Allow to cool 15 minutes
before serving, covered with a towel. Serve
warm or at room temperature with a light
salad to cut the richness of the quiche.
Serves 6 to 8.
Also served with salad, tomatoes from
Judy's garden, she said this was the last of
them.
