step 1
Dice the Butter (1 cup).
step 2
In a large bowl, whisk together All-Purpose Flour (1 1/2 cups), Granulated Sugar (1 tsp), and Salt (1/2 tsp). Add butter and toss to coat.
step 3
Using your fingertips, pastry blender, or food processor, break butter down into flour until butter is pea sized. If butter becomes too soft, just place in freezer for a few minutes and then return to working.
step 4
In a small bowl, whisk together Buttermilk (4 Tbsp) and Eggland's Best Classic Egg (1).
step 5
Create a well in the middle of the flour/butter mixture and pour in buttermilk-eggs. With a fork, bring flour into the buttermilk-egg and stir until dough begins to form.
step 6
Empty contents out onto a clean work surface and knead dough a few times to form a shaggy ball of dough. Keep a few tablespoonfuls of buttermilk on standby just in case the dough is too dry. Add small bits if necessary.
step 7
Shape dough into a round flattened disk and wrap with plastic wrap and let rest in the fridge for at least 30 minutes to an hour.
step 8
Preheat oven to 350 degrees F (180 degrees C). Remove dough from fridge. On a lightly floured surface roll out dough into a circle 12 inches in diameter. Transfer dough to a 10-inch pie plate. Patch any holes or tears in crust with excess dough.
step 9
Tuck extra dough under itself and crimp edges. Place in freezer for 15 minutes.
step 10
Fit a large piece of parchment paper/tinfoil into frozen pie shell and fill pie shell with dried beans or pie weights. Bake for 18-20 minutes.
step 11
Remove from oven and carefully remove parchment paper-tinfoil and pie weights/dried beans, set aside to cool. With the tines of a fork, poke the bottom of the crust a few times.
step 12
Place back in oven and let bake for an additional 10 to 15 minutes until slightly golden brown. Remove and let cool. Keep oven on.
step 13
Over medium heat, cook Thick-Cut Bacon (6 slices) in a large saucepan until brown and crispy. With a slotted spoon, remove bacon from pan and let drain on a paper towel lined plate. Discard all but 2 tablespoons of bacon grease.
step 14
To the hot skillet with bacon grease, add Leeks (2) and Red Chili Pepper (1). Sauté over medium - high heat until leeks have softened. If they begin to brown, decrease the temperature. Remove from heat and let cool.
step 15
In a large bowl, whisk together Eggland's Best Classic Eggs (3). Add Milk (1 cup) and Heavy Cream (1/2 cup) and whisk until frothy. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 16
On the bottom of the pre-baked pie crust evenly scatter half of the Shredded Cheddar Cheese (1 cup) and Swiss Cheese (1 cup). Sprinkle bacon evenly over cheese.
step 17
Evenly spread leeks and roasted red pepper over the bacon. Cover with remaining cup of cheese.
step 18
Gently pour eggs and dairy mixture over filling.
step 19
Place in preheated oven and bake until puffed and golden brown, about 35-40 minutes. It should be set and jiggle only slightly at the very center when nudged.
step 20
Remove from oven and place on wire rack and let cool at least 15 to 20 minutes before slicing. Enjoy!
