• pie crust for a one-crust pie
• 1 tsp unbleached white flour
• 2 Tbsp. butter
• 2 cups chopped leeks (white and pale green parts only)
• 1/4 cup chopped fresh parsley
• 6 slices bacon, cut into 1/2-inch pieces
• 3 large eggs
• 1/2 cup shredded Swiss cheese
• 2/3 cup whipping cream
• 1/3 cup half and half
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp freshly ground nutmeg

Preheat oven to 425 degrees F. Prepare crust (or use purchased); spread flour over top and press, floured side down, into a 9-inch tart pan with a removable bottom. Fold overlap in to form double thick sides. Pierce crust bottom with fork tines. Bake 10 minutes or so, until golden. Set aside and reduce oven temperature to 400 degrees.

Melt 2 Tbsp. butter in heavy medium-size skillet over medium heat. Add leeks and parsley; saute until beginning to soften. Spoon mixture into crust. In same skillet, cook bacon until crisp. Drain on paper towel and sprinkle bacon over leek mixture. Beat eggs, and the creams, salt, pepper, and nutmeg to blend. Fold in shredded cheese and pour all into pie crust.

Bake pie until filling is set in the center, about 25 minutes. Remove pan sides, transfer pie to a platter and serve.

This is a lovely Autumn supper and is especially good with a Belgian endive and radicchio salad and glazed baby carrots.

Copyright © 1997-2004 Suzanne Barrett and licensors. All rights reserved.