Ingredients
2 cups all-purpose flour1/4 teaspoon salt1/4 teaspoon sugar1/2 cup cold butter9 to 11 tablespoons cold waterFILLING:1 pound thick-sliced bacon, diced3-1/2 pounds leeks (white portion only), sliced2 tablespoons all-purpose flour4 large eggs1 cup half-and-half cream1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg
Preparation
In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended.
On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim crust to 1/4 in. above filling; press crust against side of pan. Bake at 400° for 10 minutes.
Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake until a knife inserted in the center comes out clean, 20-25 minutes longer. Serve warm.
