- 2 lbs. leeks, white tops only
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups milk
- - kosher salt and coarse ground black pepper, to taste
- 2 eggs, lightly beaten
- 1 cup shredded Gruyère cheese
- 1/2 lb. bacon, cooked crisp, broken into pieces
- 1 (9") pie shell
Slice leeks in half lengthwise; clean well. Slice each in half again; slice crosswise into 1/2" pieces. Microwave (HIGH) until softened (6-8 min.). In large sauté pan, melt butter over medium heat; add flour, stirring 1 min. Slowly whisk in milk; continue cooking and whisk until thick and smooth (3-5 min.). Add salt and pepper to taste; cool slightly. Stir in eggs, cheese and bacon; pour mixture into pastry-lined pie pan. Bake in a preheated 350° oven until puffed and golden-brown (about 30 min.). Serve warm.
Recipe courtesy of Nan Bailly at Alexis Bailly Winery.