- 2 medium leeks, white and light green parts
- 1 1/2 teaspoons kosher salt
- 6 ounces thinly sliced bacon, 6 to 8 slices
- 4 tablespoons unsalted butter, softened
- 2 tablespoons freshly grated Parmesan cheese
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- Freshly ground black pepper
- Pinch freshly grated nutmeg
- 4 ounces grated Gruyere or Swiss cheese, about 1 cup
Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 3-inch lengths, keeping leaves together. Put leeks in a large skillet with water to cover and 1 teaspoon salt. Simmer over medium heat until the leeks are tender, about 6 minutes. Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet.
Cook the bacon in a medium skillet, until just crisp. Transfer to paper towels to drain.
Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top. Put pan on a baking sheet.
Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings.
Bake until the quiche is just set in the center, about 40 to50 minutes. Cool completely on a rack before serving.
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