Deep-Dish Bacon and Leek Quiche

INGREDIENTS:

YIELDS: 8 SERVINGS

1 recipe Basic Pie Dough 6 slices bacon, sliced 2 large leeks (white and light green parts), sliced Kosher salt Freshly ground black pepper 2 tsp. fresh thyme leaves 6 large eggs 2 c. heavy cream 1 c. whole milk 1 tbsp. Dijon mustard 1/8 tsp. freshly grated nutmeg 6 oz. Gruyère, grated (about 1 1/2 cups) 1/2 c. chopped fresh flat-leaf parsley

DIRECTIONS: 1. Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking beans or pie weights; chill 20 minutes.

1. Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.

2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.

3. Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.

5.Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.

bon appetit