Prep 15 mins
Cook 1 hr
My variation on this classic.
- 1 pie crust, 9-10-inch
- 1⁄4 lb bacon or 1⁄4 lb pancetta, finely diced
- 1 large leek, sliced washed and dried
- 1 tablespoon butter
- 3 large eggs
- 1 cup half-and-half or 1 cup milk
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon ground mustard
- kosher salt
- fresh ground black pepper
- 1⁄2 lb gruyere, grated
- 2 tablespoons grated parmesan cheese
- Roll out pie crust. Place into a 9" pie plate, or a 10" tart pan with removable bottom. Blind bake crust in a preheated 350F oven for 10-15 minutes.
- Fry bacon (or pancetta) in a skillet over medium heat until rendered and crispy, 4-6 minutes. Remove with a slotted spoon, leaving fat in pan.
- Add butter to bacon fat until melted. Add leek and saute, stirring often, until soft but not browned, 4-5 minutes.
- Beat eggs in a large bowl. Add half-and-half, nutmeg, mustard, a generous pinch of salt and black pepper. Whisk until blended.
- Scatter bacon and leeks evenly across bottom of crust. Spread gruyere evenly across pan. Pour in custard mixture.
- Sprinkle parmesan across custard. Bake in 350F oven 40-45 minutes until a knife inserted in center comes out clean. (If edges of crust become too brown, cover with foil). Let stand 10 minutes before slicing to serve.