Quiche Lorraine

Place a skillet over medium heat. Add the chopped bacon and cook until browned and crispy, about 8-10 minutes. Remove bacon to a plate lined with paper towels, leaving about 1-2 tablespoons of bacon fat in the skillet.

Add the chopped leeks and onion to the skillet with the bacon fat. Sprinkle with salt and pepper. Cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the cayenne pepper and cook for 1 minute more.

Remove the leek and onion mixture from the heat and let it cool slightly.

Preheat oven to 425°F (220°C).

Line the unbaked pie crust with aluminum foil, pressing it gently against the bottom and sides. Fill with pie weights, dried beans, or uncooked rice.

Bake for 7 minutes at 425°F (220°C).

Carefully remove the foil and weights. Bake for another 5 minutes, or until the crust is lightly golden.

Reduce oven temperature to 325°F (160°C).

In a medium bowl, whisk together the whole eggs, egg yolks, heavy cream, and milk until well combined.

Stir in the fresh thyme, salt, and black pepper.

Spread 2/3 of the cooled bacon and leek mixture evenly over the bottom of the partially baked pie crust. Sprinkle with 2/3 of the grated Gruyère cheese.

Top with the remaining bacon and leek mixture, then the remaining Gruyère cheese.

Carefully pour the egg and cream mixture over the filling, ensuring it is evenly distributed. Avoid overfilling.

Bake at 325°F (160°C) for 40-45 minutes, or until the center is just set and the top is golden brown. The center should only jiggle slightly when gently shaken.

Let the quiche cool for at least 10 minutes before slicing and serving. This allows the custard to fully set.

Serve warm or at room temperature.