Quiche Lorraine

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.