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1
Put half the flour and salt into the bowl of a food processor with the metal blade and give it a whirl. Add the butter and process until it looks like cornmeal, about 10-15 seconds, Add the rest of the flour and process again.
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2
Turn the mixture into a bowl, sprinkle with the vodka and water, and mix with a rubber spatula. Flatten into a disc, wrap in plastic wrap and pop in the fridge for 30 minute before rolling out.
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3
Line a tart pan or pie plate withe the rolled out dough, weigh down with beans or pie weights and bake at 425 degrees for 10 minutes. Remove and let cool.
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4
Saute the bacon in a skillet until crisp; remove and drain on paper towels. Pour off most of the fat and chop or crunch up the bacon into bits. Reserve.
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5
Add the leeks to the skillet, take your time, and cook them slowly over low heat until they begin to turn a lovely golden shade. Remove, drain on paper towels, and set aside.
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6
Beat together the eggs and half-and-half in a bowl.
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7
Starting with the leeks, layer the leeks and bacon bits in the pie crust. Sprinkle with a pinch of nutmeg, Pour the half-and-half and egg mixture over and bake at 350 degrees for 40-45 minutes, until nice and puffy. Let cool for a few minutes, slice and serve.
