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1
Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise.
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2
Rinse well under running water to flush out any grit trapped between the leaves.
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3
Cut each half into 3-inch lengths, keeping leaves together.
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4
Put leeks in a large skillet with water to cover and 1 teaspoon salt.
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5
Simmer over medium heat until the leeks are tender, about 6 minutes.
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6
Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet.
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7
Cook the bacon in a medium skillet, until just crisp.
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8
Transfer to paper towels to drain.
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9
Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top.
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10
Put pan on a baking sheet.
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11
Whisk the half-and-half, eggs and yolks in large glass measuring cup.
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12
Season with 1/2 teaspoon salt, pepper, and nutmeg.
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13
Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese.
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14
Place the leeks, browned side up, on the cheese and pour the custard over the fillings.
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15
Bake until the quiche is just set in the center, about 40 to50 minutes.
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16
Cool completely on a rack before serving.
