Quiche with leeks, bacon and gruyere without dough

Ingredients:

• 2 medium leeks, white and light green parts only
• 1.5 tsp coarse salt
• 170 g thin slices of bacon (6-8 pcs.)
• 4 tbsp unsalted butter, softened
• 2 tbsp. l. freshly grated parmesan
• 2 cups of cream with 10% fat content
• 2 large eggs
• 2 large egg yolks
• A pinch of freshly grated nutmeg
• 110 g grated Gruyere or Swiss cheese, about 1 tbsp.

Preparation:

1. Trim the leeks at the root, leaving the ends intact so the leaves stick together, then cut each stem in half lengthwise. Rinse thoroughly under running water to remove any sand stuck between the leaves. Cut each half into 8-cm pieces so the leaves still stick together. Place the leeks in a large skillet, add enough water to cover, and 1 teaspoon of salt. Cook over medium heat until the leeks are tender, about 6 minutes. Drain any excess water, add 2 tablespoons of butter, and cook over medium heat until the edges of the leeks are golden brown.
2. Fry the bacon in a medium skillet until crisp. Transfer to paper towels to drain excess fat.
3. Preheat oven to 350°F (175°C). Grease a 9-inch (22 cm) glass or ceramic pie dish with 2 tablespoons butter and sprinkle evenly with grated Parmesan cheese. Place the dish on a baking sheet.
4. In a large glass measuring cup, combine the cream, eggs, and yolks. Season with 0.5 teaspoon salt, black pepper, and nutmeg to taste. Sprinkle half the Gruyère cheese evenly over the pan, crumble the fried bacon, and sprinkle with the remaining cheese. Place the leeks, fried side up, on top of the cheese and pour the cream mixture over them.
5. Bake until the quiche is set in the center, about 40-50 minutes. Let cool completely before serving.