Directions

1. Preheat oven to 350°F.
2. Combine flour, sugar, and salt in a mixing bowl. Pour in Clebby’s Avocado Oil and water and stir until incorporated.
3. Press the dough into a 9-inch pie pan. Use a fork to prick small holes across the surface to allow steam to escape as it bakes.
4. Bake for 20 minutes. Remove from oven and let cool.
5. Meanwhile, remove the dark green ends of the leek and thinly slice the remaining light green and white parts. Place them in a bowl of water to remove any sediment then drain.
6. Add Clebby’s Avocado Oil to a large skillet with sliced leeks and heat over medium-low.
7. Saute until softened, about 20 minutes. Stir in garlic and saute for another minute.
8. Combine eggs, milk, heavy cream, salt, and pepper and set aside.
9. Spread the sauteed leeks across the bottom of the cooked pastry.
10. Top with crumbled bacon and shredded Gruyere cheese. Pour the prepared custard over the top and finish with a few cracks of pepper.
11. Bake for 50-55 minutes. Allow to cool for at least 20 minutes before slicing and serving.