Leek and Bacon Quiche

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Crust

 * 1⅓ cups flour
 * ½ cup cold unsalted butter cut into ½ inch cubes
 * 1 egg
 * ¼ teaspoon salt
 * 2 tablespoons iced water

Custard

 * ½ pound slab bacon cut into ½ inch cubes
 * 2 leeks white and light green parts chopped
 * ¼ teaspoon salt
 * ⅛ teaspoon freshly ground black pepper
 * 1 tablespoon Dijon mustard
 * 3 eggs
 * 1½ cups milk
 * ¼ pound gruyère cheese grated

Crust

 * 1) In a large bowl combine flour with butter, egg, salt and 1 tablespoon of the water then mix lightly with fingertips until pastry forms pea sized pieces.
 * 2) Turn pastry out onto a lightly floured work surface and dust with flour then knead until pastry is smooth.
 * 3) Transfer to a plastic bag and form pastry into a disk and refrigerate 1 hour.
 * 4) Cook bacon in a skillet over low heat until tender but not crisp.
 * 5) Add leeks, salt and pepper then sauté until leeks are soft and bacon is crisp.
 * 6) Preheat oven to 375°F and arrange rack in middle of oven.
 * 7) On a generously floured surface roll pastry from center out lifting pastry turning slightly and occasionally flipping to prevent sticking.
 * 8) Roll pastry to ⅛ inch thickness.
 * 9) Lightly butter and flour a pie pan and line with pastry leaving about ¼-inch overhang for shrinkage.
 * 10) Pinch up excess pastry to form a rim and flute the edges.
 * 11) Prick bottom all over with a fork then line pastry with a sheet of parchment or aluminum foil larger than the pan and fill with pie weights and bake for 20 minutes until the edges begin to color.
 * 12) Remove weights and spread mustard over bottom of pastry.
 * 13) Lower oven temperature to 325°F.

Custard

 * 1) In a bowl beat eggs lightly with milk.
 * 2) Stir in bacon and cheese mixture.
 * 3) Pour custard into pie shell to within ¼-inch of the top of the crust and bake 30 minutes.
 * 4) Allow to cool 10 minutes before serving.
 * 5) Serve warm.