yummy leek "tart"

here is the recipe for that leek "tart" that i mentioned yesterday. it was easy and delicious and got a hearty b-man stamp of approval. i keep putting "tart" in quotes because it was supposed to be made in an 11" tart pan, but i don't have one of those so i cut the recipe down and made it in a 9" pie pan, more like a quiche. so, i don't know if it would really be considered a tart or a quiche or something else (maybe like a timbale?), but it is in that same family of yummy french egg-based dinner pies. not quite as custardy as a quiche but not crustless like a timbale. whatever you call it, it was really good. so good that it was gone after only a day and a half, quiche doesn't even go that quick at my house and quiche lorraine is a dinner standby. way better than the recipe in joy of cooking. this one i got from an old copy of mil's more magazine that she left at my house last time she visited.

loire valley leek tart

1 pie crust
1½ lbs. leeks, white part only
6 oz. sliced bacon
2¼ T. butter
2¼ T. flour
1½ c. milk, room temperature
½ tsp. kosher salt
¼ tsp. pepper
2 eggs, lightly beaten
¾ c. shredded gruyere (or swiss) cheese

preheat oven to 350°. line a 9" pie pan with crust; refrigerate while preparing filling.

slice leeks in half lengthwise and wash thoroughly; slice each piece again lengthwise and then crosswise into ½-inch pieces. microwave in a large bowl on high for 6-8 minutes until soft, stirring twice so they won't scorch. remove with a slotted spoon and discard any liquid. cook bacon until crisp; drain, let cool, and crumble.

in a medium saucepan over medium heat, melt butter; add flour and cook 1 minute while stirring. slowly whisk in milk and continue whisking 3-5 minutes until thick and smooth. add salt and pepper and cool slightly. add leeks, bacon, eggs, and cheese to flour mixture. pour into pastry-lined pan. bake 25-30 minutes until puffed and golden brown. serve warm with dry white wine.

* for an 11" tart pan, the original amounts were:
1 pie crust
2 lb. leeks
½ lb. sliced bacon
3 T. butter
3 T. flour
2 c. milk
½ tsp. salt
¼ tsp. pepper
2 large eggs
1 c. shredded gruyere cheese