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Crust:
Place flour, salt and pepper in the processor and pulse to mix. Add butter and pulse until mixture resembles oats. Add the necessary water, one tablespoon a time, and pulse just until the dough gets together and forms a ball.
Place dough on waxed paper or plastic wrap and shape it into a disk. Wrap tightly and refrigerate for 1 hour.
Unwrap dough and place it on a floured surface. Roll dough out to a 14 in. (28 cm) circle.
Transfer the dough to a tart pan with removable bottom and press it carefully on the bottom and sides of pan. Prick surface of the dough with a fork and line with parchment paper. Fill with weights or beans. Bake in a preheated oven to 450°F (230°C) for 10 minutes.
Remove the parchment paper with the weights, prick the dough again and return to the oven for 6 more minutes or until dough surface is completely dry.
Remove from the oven and cool on a rack. Lower oven temperature to 375°F (190°).
Filling:
Cook bacon in a skillet until crisp and golden. Remove bacon from the skillet and set aside. Discard fat from bacon leaving only 2 tablespoons in the skillet. Lower heat and add butter and let it melt. Add leek and cook stirring occasionally until soft. Stir in the flour and continue cooking for 2 – 3 minutes more. Remove from the heat and cool for 5 minutes.
Whisk eggs with milk, salt, pepper and nutmeg in a bowl. Add the bacon and leek to the egg mixture and stir to combine.
Scatter half of the grated cheese over the cool tart shell. Pour egg mixture, spreading leeks evenly and scatter remaining cheese on top.
Bake in the oven until it is set 30 – 35 minutes. Remove from the oven and cool on a rack for 15 – 20 minutes before serving.
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