Leek and Bacon Quiche
| Yield: | 6 Servings |
| Categories: |
| PATE BRISEE | ||
| 1 1/3 | c | Flour |
| 1/2 | c | Cold unsalted butter; cut in 1/2" cubes, (1 stick) |
| 1 | Egg | |
| 1/4 | ts | Salt |
| 2 | tb | Iced water; (2 to 3) |
| FILLING | ||
| 1/2 | lb | Slab bacon; cut in 1/2" cubes |
| 2 | Chopped leeks; white & light green | |
| Parts only; (about 2 cups) | ||
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| 1 | tb | Dijon mustard |
| 3 | Eggs | |
| 1 1/2 | c | Milk |
| 1/4 | lb | Gruyere cheese; grated (about 1 1/3 cups) |
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