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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roll out pie crust. Place into a 9" pie plate, or a 10" tart pan with removable bottom. Blind bake crust in a preheated 350F oven for 10-15 minutes. | 2. Fry bacon (or pancetta) in a skillet over medium heat until rendered and crispy, 4-6 minutes. Remove with a slotted spoon, leaving fat in pan. | 3. Add butter to bacon fat until melted. Add leek and saute, stirring often, until soft but not browned, 4-5 minutes. | 4. Beat eggs in a large bowl. Add half-and-half, nutmeg, mustard, a generous pinch of salt and black pepper. Whisk until blended. | 5. Scatter bacon and leeks evenly across bottom of crust. Spread gruyere evenly across pan. Pour in custard mixture. | 6. Sprinkle parmesan across custard. Bake in 350F oven 40-45 minutes until a knife inserted in center comes out clean. (If edges of crust become too brown, cover with foil). Let stand 10 minutes before slicing to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	1			-	-	-	-
bacon	1/4		diced	29.19	0.0896	0.8834	2.7783
leek	1		sliced washed	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
egg	3			214.5	1.08	18.84	14.265
half	1	cup		-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
mustard	1/4	teaspoon	ground	0.0787	0.0136	0.0083	0.0012
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
gruyere	1/2		grated	272.58	0.2376	19.6746	21.3444
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.