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1
In a large bowl, combine the flour and 1/2 teaspoon salt.
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2
Using your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse meal.
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3
In a measuring cup, combine the egg yolk with the ice water.
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4
Stir the yolk mixture into the flour until the dough comes together.
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5
Gather the dough into a ball, then divide it in half and pat each half into a 6-inch disk.
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6
Wrap each disk in plastic and chill until firm, about 2 hours or overnight.
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7
Preheat the oven to 375.
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8
On a lightly floured surface, roll out one piece of the dough into a 14-inch round.
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9
Transfer the dough to a 9-inch fluted tart pan with a removable bottom, fitting it evenly into the pan without stretching.
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10
Repeat the process with the remaining dough.
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11
Trim the overhanging dough to 1/2 inch and fold it into the tart pan to strengthen the sides.
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12
Line the tart shells with foil and fill with pie weights, rice or beans.
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13
Bake in the center of the oven for 20 minutes.
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14
Remove the foil and weights and bake for about 10 minutes longer, or until the shells are light golden and fully cooked; if the bottoms bubble, lightly press down with a fork.
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15
Transfer the pans to a rack and let the tart shells cool.
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16
In a large skillet, cook the bacon over moderately high heat until brown and crisp, about 8 minutes.
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17
Transfer to paper towels to drain, then transfer to a small bowl.
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18
Pour off all but 1 tablespoon of the rendered fat from the skillet.
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19
Add the leeks to the skillet and cook over moderately high heat, stirring occasionally, until softened but not browned, about 2 minutes.
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20
Add to the bacon in the bowl and season with salt and pepper.
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21
In a medium bowl, combine the eggs and cream and season with salt and pepper.
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22
Sprinkle 1/2 cup of the Gruyere into each tart shell and top with the bacon-leek mixture.
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23
Stir the custard, pour it over the bacon filling in each tart shell and sprinkle with the remaining cheese.
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24
Bake for about 30 minutes, or until the custard is set and a knife inserted in the center comes out clean.
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25
Preheat the broiler.
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26
Broil each quiche for about 30 seconds to brown the top.
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27
Transfer to a wire rack and let rest for 10 minutes before serving.
