Leek and Roquefort Quiche with Lardons (diced bacon)

This is the best quiche I've made ever!  While I still do love the zucchini one a lot, this one is even better, I think.  It is so very tasty--I could have eaten far too much of it, honestly.  I'm hoping I can replicate the results back in the states.  I modified the recipe that I found on the link below (which is in French).  Enjoy!

Link to original recipe: https://www.marmiton.org/recettes/recette_quiche-roquefort-et-poireaux_16147.aspx

Ingredients:

1 refrigerated pie crust (pâte brisée in France)
5 leeks, about 1" diameter each, white and light green parts only (was about 5" of stalk for each)
olive oil (guessing around 1 T.)
125g (around 4.5 oz) chopped bacon (lardons in France--used fumée (smoked) kind)
3 eggs
pepper, to taste
1/2 c. crème fraîche (épaisse (thick))
3/4 c. 2% milk (demi-écrémé)
90-100g (around 3.25oz) roquefort cheese, coarsely crumbled

Directions:

1. Heat oven to 400°F or the temperature indicated on the package for baking the crust.  Roll out crust to line a pie plate and prick all over with a fork.  Bake according to package directions.  (My package had no directions, only baked for 5 minutes.  It wasn't fully baked, but that worked out fine.)  After shell has baked, reduce oven temp to 375°F.

2. Meanwhile, cut prepared leek sections in half, then cut in 1/4" sections crosswise to make half-rounds.  Heat olive oil in a medium skillet over medium-low to medium heat (I'm really not sure, as this isn't my stove--just know that you don't want too much heat or you'll burn up the leeks!)  Add the leeks and cook, stirring frequently, until leeks reduce and start to just very slightly brown.  Transfer to a bowl.

3. Add the chopped bacon/lardons to the skillet and cook until just starting to brown at edges.  Remove using slotted spoon and transfer to same bowl as leeks.

4. In a mixing bowl, whisk together the 3 eggs and pepper.  Add the crème fraîche and milk and whisk in.

5. Whisk in the reserved leek and bacon mixture, followed by the crumbled roquefort.

6. Pour into the prepared pie shell, then transfer to oven.  Bake for 35-40 min, or until the center is set.  Let cool and enjoy!!