Add the strips of bacon to a skillet and cook until crispy. Transfer to a plate lined with paper towel. In the same skillet, add the sliced leeks and cook them in the bacon grease until tender. Set them aside and let cool.
Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork (or line with parchment paper and weigh down with pie weights) and place in the oven to blind bake for about 10 minutes.
Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40 minutes or until set.