Chef John's Quiche Lorraine

Step 1
Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.

Step 2
Preheat the oven to 425 degrees F (220 degrees C).

Step 3
Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.

Step 4
While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Step 5
Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).

Step 6
Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.

Step 7
Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruy?re. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruy?re.

Step 8
Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.