Chef John's Classic Quiche

Stretch and mold the pie dough into a 9-inch deep-dish pie plate, ensuring it fits snugly. Place the dough in the pie plate and refrigerate for at least 20 minutes to firm up before baking.

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Cover the chilled pie crust with aluminum foil and fill it halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until it reaches a golden brown color, approximately 5 minutes.

While the pie crust is baking, cook bacon in a skillet over medium heat until it reaches a browned and cooked state, taking around 8 to 10 minutes. Remove the bacon from the pan to drain excess fat, reserving about 1 to 2 teaspoons. Add leeks, onions, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set the leek mixture aside.

Remove the pie crust from the oven. Lower the oven temperature to a moderate 325 degrees Fahrenheit (165 degrees Celsius).

Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully pour in the egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.

Bake in the preheated oven until it reaches a browned, set, and no longer jiggly in the center, taking around 40 to 45 minutes. Allow it to cool slightly before serving.