Serves: 6 to 8
Ingredients:
- Pate Brisee
- 1/2 pound slab bacon, cut into 1/2inch cubes
- 2 leeks, white and light green parts, chopped (about 2 cups)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 3 eggs
- 1 1/2 cups milk
- 1/4 pound Gruyere cheese, grated (about 1 1/3 cups)
Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt
and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes.
Drain off excess fat, if any. Set aside.
Preheat the oven to 375 degrees F and arrange the rack in the middle of the
oven. On a generously floured surface, roll pastry from center out, lifting
pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll
pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line
with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess
pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
Line pastry with a sheet of parchment or aluminum foil larger than the pan, and
fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges
begin to color. Remove the paper and weights, and spread the mustard over the
bottom of the pastry. Lower the oven temperature to 325 degrees F.
In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese
mixture. Pour the custard into the pie shell to within 1/4inch of the top of the
crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes
before serving. Serve warm or room temperature.
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