1prepared pie crustI used one from the dairy case of the grocery store.
4largeleekswhite part and lower green stem only
2cupsmilkI had some heavy cream that I wanted to use up so I ended up with about 1/4 cup of heavy cream and 1 3/4 cups of milk.
2cupscheeseshredded (I used half mozzarella and half 3 cheddar blend but you could use whatever you like.)
Preheat oven to 350º.
Roll the pie crust out in a 10-inch tart pan or pie plate. Store in the refrigerator while preparing filling.
Cut the leaks about in half, a little above where they turn green. Remove the roots and save the greens for another recipe. Place in a bowl to clean. Soak them in cold water (this crisps them) while you remove the dirt from between the layers. When they are all clean, slice into rounds about 1/2 thick.
Heat 1 tablespoon of butter in a large skillet. Sauté the leeks until soft.
Remove leeks from pan and fry the bacon until crisp, then drain, let cool, and break into small pieces.
Wipe the pan with a paper towel. Melt the 3 tablespoons of butter and quickly add the flour. Stir continuously while cooking for one minute. Slowly whisk in the milk, and continue whisking for 3 to 5 minutes, until the rue is thick and smooth. Season with salt, pepper, and chili powder, adding more or less to taste.
Remove the pan from the heat, and add the beaten eggs and cheese. Continue stirring until the eggs and cheese are incorporated into the rue.
Add the leeks and bacon back into the skillet and mix well. Pour the mixture into the pastry-lined pan.
Bake for 30 minutes, until puffed and golden brown. A knife inserted into the center should come out clean. Serve warm.
You can roll this tart out on a sheet pan if desired. It can be a little dicey with the liquid rue, but the edges of the sheet pan will keep it from flowing out into the oven. If you want to do that, I would recommend pinching the edges of the crust up into a mound to contain the rue.