Quiche Lorraine You can make without the bacon...Save leftover dough scraps & “patch” any cracks or little holes so the batter doesn’t leak underneath the crust as it bakes. Dough: 11/2 cups all-purpose flour 1 teaspoon kosher salt 2 large egg yolks 8 tablespoons unsalted butter, cubed, chilled Quiche: 1⁄2 pound slab bacon, cut into “lardons” (1⁄4 inch thick & 1-inch long matchsticks), cooked crispy, grease reserved 3 medium leeks, split lengthwise, thinly sliced, washed 4 large eggs 1 cup (8 ounces) cream cheese, softened 1 cup whole milk 1⁄2-teaspoon nutmeg 1 teaspoon Tabasco 2 teaspoons Worcestershire 1-1/2 cups Gruyere cheese, grated 1⁄2 cup Parmesan cheese, finely grated Balsamic vinegar 1. Preheat oven to 400F. 2. Dough: In food processor, pulse flour & salt. Pulse in egg yolks & butter. Do not over mix. Add 2-3 tablespoons ice water through top, pulse until dough forms a loose ball. Turn the dough onto a floured surface. 3. Roll: Roll the dough into a round about 11-12 inches in diameter. Roll dough up around the rolling pin & roll it back over a greased 9 x 5 inch pie dish. Press it gently into bottom & up sides. Ideally, there should be about an inch of excess dough hanging over sides. Pinch top of dough for a “crimped” top edge. Fill dish with “pie beans” & bake 12-15 minutes until light brow. Remove beans & cool. 4. Leeks: In a large sauté pan, warm 1 tablespoon of reserved bacon grease & cook leeks over medium heat til tender, 5-8 minutes. Cool. 5. Batter: In a large bowl, whisk together eggs, cream cheese, milk, nutmeg, 2 teaspoons salt, Tabasco & Worcestershire. Stir in cheeses & 2 tablespoons of the reserved bacon grease. Sprinkle half of bacon & the leeks in bottom of pie plate. Pour batter into crust & top with the remaining bacon. 6. Bake: Bake quiche until batter sets & browns on top, 25-30 minutes. Remove from oven, cool 10-15 minutes. Drizzle each slice with a little Balsamic.