LEEK AND BACON TART

One 9-inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise (about 2 1/2 cups)
3 slices bacon, cut crosswise 1/4 inch thick
1/4 cup sour cream
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground nutmeg
Salt and pepper

Preheat the oven to 350. Prick the crust all over with a fork and cover with tinfoil. Bake for 15 minutes. In a small bowl beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden brown, about 10 minutes. Let cool on a rack.

Meanwhile, rinse leeks well to dislodge any dirt, then dry.


In a medium skillet, cook the bacon over medium heat until lightly golden, 8-10 minutes. Drain off all but 1 tablespoon bacon grease. Add the leeks to the skillet and cook until crisp-tender, about 2 minutes. Let cool.



In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture in the bottom, then pour in the cream mixture. Bake until set about, 35 minutes. Transfer to a rack to cool before serving.