Ingredients
1 unbaked pie crust (9-inch)
8 slices bacon, cut into 1-inch pieces
125 g chopped leeks (white and pale green parts only)
80 g chopped onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 large eggs
2 egg yolks
240 ml heavy cream
180 ml milk
1 teaspoon chopped fresh thyme
170 g shredded Gruyère cheese
Directions
Step 1
Roll out the pie dough to fit a 9-inch deep-dish pie plate. Press it into the plate and chill in the refrigerator for at least 20 minutes before baking.
Step 2
Preheat the oven to 220°C (425°F).
Step 3
Line the chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.
Step 4
While the pie crust is baking, cook the bacon in a skillet over medium heat until browned and cooked through, for 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, for 5 to 7 minutes. Set aside.
Step 5
Remove the pie crust from the oven. Reduce the oven temperature to 165°C (325°F).
Step 6
In a large bowl, whisk together the eggs, egg yolks, cream, and milk. Add thyme and stir to combine.
Step 7
Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in the egg mixture, then sprinkle with the remaining leek mixture, bacon, and Gruyère.
Step 8
Bake in the oven until browned, set, and no longer jiggly in the center, for 40 to 45 minutes. Allow to cool slightly before serving.