Bacon-and-Leek Quiche

Ingredients

• 1 ½ sticks cold unsalted butter, cubed
• 3 large leeks, white and tender green parts only thinly sliced
• 1 teaspoon chopped thyme leaves
• 1 pound thickly sliced bacon, cut into 1/2-inch dice
• ¼ cup plus 3 tablespoons ice water
• 1 large egg yolk
• ½ teaspoon salt
• + 6 more ingredients
• • 2 ½ cups all-purpose flour, plus more for dusting
  • 2 ½ cups heavy cream or half-and-half
  • 2 large egg yolks
  • 4 large eggs
  • 8 ounces cave-aged Gruyre cheese, shredded
  • Salt and freshly ground white pepper

Make the Crust: In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until...

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