Recipe Details
Ingredients
-
dough for a (9-inch) deep-dish pie crust
-
8slicesbacon, cut into 1-inch pieces
-
½cupchopped leeks (white and pale green parts only)
-
½cupchopped onion
-
salt and freshly ground black pepper to taste
-
1pinchcayenne pepper, or more to taste
-
3largeeggs
-
2egg yolks
-
1cupheavy cream
-
¾cupmilk
-
1teaspoonchopped fresh thyme
-
6ouncesshredded Gruyère cheese
Cooking Directions
-
Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Line 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.
-
While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 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, 5 to 7 minutes. Set aside.
-
Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).
-
Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.
-
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 egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.
-
Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Chef’s Note:
Use my Easy Homemade Pie Crust for this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories413 | |
% Daily Value * | |
Total Fat 33g |
42% |
Saturated Fat 15g |
77% |
Cholesterol 197mg |
66% |
Sodium 469mg |
20% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 1g |
4% |
Total Sugars 2g |
|
Protein 16g |
31% |
Vitamin C 2mg |
2% |
Calcium 286mg |
22% |
Iron 1mg |
8% |
Potassium 195mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved