Absolutely devourable. And I was actually able to share the love with a few family members that blessed us with a surprise visit... so I was very thankful that this turned out to be a treat for the tastebuds. I. Love. Leeks. And off the top of my head I can't really think of anything better to go with them than bacon, cream, eggs, flaky butter crust.... you get the picture.
2 c. flour (I used unbleached)
1/4 tsp. salt
1/4 tsp. sugar
1/2 c. cold butter
9-11 Tblsp. cold water
In bowl combine flour, salt and sugar. Cut in butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Cover and refrigerate 30 minutes.
1 lb. thick sliced bacon, diced
3-1/2 lbs. leeks (white portion only), sliced
2 Tblsp. flour
1 c. half-and-half cream
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
In large skillet, cook bacon over medium heat until crisp. Drain on paper towels, reserving 2 Tblsp. drippings. Saute leeks in drippings until tender; stir in bacon. Stir in flour until blended; set aside.
On floured surface, roll dough to 1/8-inch. thickness. Transfer to ungreased 10-inch springform pan. Spoon bacon-leek mixture into crust. Trim pastry to 1/4 inch above filling, press pastry against sides of pan (or don't trim crust and just fold over on itself if your husband is a fervent crust-enthusiast). Bake 400 degrees for 10 minutes.
Meanwhile, in a bowl beat eggs, cream, salt, pepper and nutmeg. Pour over leek mixture in pan. Bake 20-25 minutes longer until clean knife inserted to center. Serve warm. Yields: 8-12 servings