Quiche Lorraine

My variation on this classic.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Add butter to bacon fat until melted. Add leek and saute, stirring often, until soft but not browned, 4-5 minutes.
4. Beat eggs in a large bowl. Add half-and-half, nutmeg, mustard, a generous pinch of salt and black pepper. Whisk until blended.
5. Scatter bacon and leeks evenly across bottom of crust. Spread gruyere evenly across pan. Pour in custard mixture.
6. 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.