Ingredients:

  • 1.5 cups All-purpose flour (190g)
  • 0.5 cup Unsalted butter, chilled and cubed (113g)
  • 0.5 tsp Sea salt
  • 4 tbsp Ice water
  • 6 large Pasture-raised eggs
  • 1.5 cups Heavy cream (355ml)
  • 1 cup Sharp Swiss or Gruyère cheese, freshly grated (100g)
  • 6 strips Thick-cut bacon, diced (150g)
  • 1 large Leek, white and light green parts only, thinly sliced
  • 0.25 tsp Nutmeg, freshly grated
  • 0.5 tsp Black pepper, freshly cracked
  • 0.5 tsp Kosher salt

Instructions:

  1. Mix 1.5 cups flour and 0.5 tsp sea salt, then cut in 0.5 cup chilled butter until it looks like coarse crumbs. Add 4 tbsp ice water one spoon at a time until the dough just holds together when squeezed.
  2. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll the dough to 1/8 inch thickness and fit into your pie plate. Line with parchment, fill with weights, and bake for 15 minutes until the edges are pale gold.
  4. Diced 6 strips of bacon and cook in a skillet over medium heat until the fat sizzles and pieces turn crispy. Remove bacon but keep about 1 tbsp of fat in the pan.
  5. Add the sliced leek to the bacon fat. Sauté for 5-7 minutes until the leeks are translucent and fragrant.
  6. In a large bowl, whisk eggs with 1.5 cups heavy cream, 0.5 tsp kosher salt, 0.5 tsp pepper, and 0.25 tsp nutmeg.
  7. Spread the cooked bacon, leeks, and 1 cup grated cheese across the bottom of the pre baked crust.
  8. Pour the egg mixture over the fillings. Bake at 350°F for 35-40 minutes until the edges are set and the center has a gentle wobble.