Your Easter brunch already features some delectable bites, but this deep-dish quiche will take the decadence to a whole new level. Every component of this dish makes it absolutely mouthwatering: The bacon adds a salty, smoky element; the gruyere cheese offers a nice sharp flavor that cuts through the rich cream; and the leeks are the perfect hint of sweet and spicy. The secret to this grand plate is to blind-bake the crust so it gets that gorgeous golden-brown color and comes out nice and flaky. Oh, and one of the best parts about this larger-than-life quiche? It tastes downright delicious served warm, at room temperature, or even cold. To really highlight its French origins—and to add a bit of freshness—we recommend completing the meal with our Spring Greens Caesar Salad. Bon appétit!
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recipe Basic Pie Dough
slices bacon, sliced
large leeks (white and light green parts), sliced
Freshly ground black pepper
fresh thyme leaves
freshly grated nutmeg
Gruyère, grated (about 1 1/2 cups)
chopped fresh flat-leaf parsley
Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking beans or pie weights; chill 20 minutes.
Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.
Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.