Bacon-and-Leek Quiche

Ingredients

• 0.5 teaspoon(s) salt
• 2.5 cup(s) all-purpose flour
• 4 large eggs
• 2.5 cup(s) heavy cream or half-and-half
• 1.5 stick(s) cold unsalted butter
• 1 large egg yolk
• 0.25 cup(s) plus 3 tablespoons ice water
• + 6 more ingredients
• • Salt and freshly ground white pepper
  • 8 ounce(s) cave-aged Gruyère cheese
  • 1 pound(s) thickly sliced bacon
  • 3 large leeks
  • 1 teaspoon(s) chopped thyme leaves
  • 2 large egg yolks

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...

View full recipe at Food & Wine