2 tablespoons extra virgin olive oil
1 onion, finely chopped
sea salt and cracked black pepper
¾ cup (180ml) single (pouring) cream
¾ cup (180ml) milk
4 bay leaves
6 eggs, lightly beaten
½ cup (60g) grated gruyere
¼ cup (20g) grated parmesan
8 slices (250g) streaky bacon
1 bunch (230g) pencil leeks+, trimmed and halved
While the cheese pastry is chilling, preheat oven to 180°C (350°F). Lightly grease the base and sides of a 5cm deep, 23cm round tart tin and line the base with non-stick baking paper. Grate the pastry and press into the base and sides of the tin. Line the pastry with non-stick baking paper and fill with baking weights or uncooked rice. Place on a large oven tray and cook for 25 minutes. Remove the paper and weights and cook for a further 5–10 minutes or until pastry is lightly golden. Reduce heat to 160°C (325°F).
While the pastry is cooking, heat the oil in a non-stick frying pan over medium heat.
Add the onion, salt and pepper and cook, stirring occasionally, for 4–6 minutes or until soft. Set aside.
Place the cream, milk and bay leaves in a small saucepan over medium heat and bring to just below the boil. Place the egg in a medium bowl. Discard the bay leaves, add the cream mixture to the egg and whisk until smooth. Add the onion, gruyere and parmesan and mix to combine. Place half the bacon and leek in the pastry shell. Pour over the egg mixture and top with the remaining bacon and leek. Cook for 1 hour to 1 hour 10 minutes or until golden and set. Set aside to cool for 30 minutes before removing from the tin to serve.
You can find pencil leeks at greengrocers or farmers’ markets. If unavailable, substitute 2 regular leeks, trimmed, quartered and cut lengthways.