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1
Put the flour and kosher salt into the bowl of a food processor with the steel chopping blade attached. Whirl to mix. Add the shortening in 3 or 4 chunks, pulsing until the mix resembles corn meal. Add the ice water 1 tablespoon at a time and stopping when the dough just pulls together, but still looks a bit rough. Dump out onto a silicone mat, and pat into a disk. Wrap in plastic, and refrigerate. Or use a refrigerated crust, that's fine too. And much easier.
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2
Cut the leeks in half lengthwise, then slice, using the white bulb and the tender green parts. Wash carefully to remove all the sand, and drain. Melt the butter in a small sauce pan, and add the leeks. Stir to coat, add the water, and simmer gently until the leeks are tender, and the water is gone. Coat a small nonstick skillet with the olive oil. Cut the bacon slices in half lengthwise, and then dice. Place in the skillet and cook over medium low heat until crispy. Drain on paper towels. Grate the Gruyere.
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3
Put the eggs, black pepper, nutmeg and cream in a medium bowl and whisk together. Season with salt. Remove the crust from the refrigerator and roll out to fit a 10-inch quiche pan, or a 9-inch glass pie plate. Lop the excess dough off at the edge of the pan. Sprinkle the bacon on the crust, top with the leeks, spread the cheese evenly over all, and pour in the egg mixture. Bake on the middle rack of the oven, preferably on a stone, at 375 degrees for 35 minutes, or until the eggs no longer jiggle when the pan is shaken gently. Let sit for 15 minutes before slicing. Serve warm, cold, or at room temperature.
