1 pie crust
2 tbsp. butter
2 c. leeks, slices
2 c. sliced mushrooms
1 red pepper, diced
3 c. fresh chopped spinach
1 c. ham, cut in cubes
1 c. grated Cheddar cheese
3 lg. eggs
1 c. half & half
1 tbsp. chopped parsley
1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)

Heat oven to 425 degrees. Cover pie shell with foil or another pie plate and bake 10 minutes. Remove cover and cook 10 more minutes or until shell is pale gold. Cool.

In a large fry pan, melt butter and 1 tablespoon water; add leeks; cook covered for 5 minutes, stirring occasionally. Then add mushrooms and peppers. Cook uncovered 3 or 4 minutes or until liquid has evaporated. Add spinach, cook 2 minutes, stirring frequently.

Using slotted spoon, remove vegetables to large bowl. Add ham and cheese to vegetables; toss gently but mix thoroughly. Put mixture into pie shell.

In medium bowl, whisk together eggs, half & half, parsley, salt and pepper. Place pie shell on oven rack, then pour egg mixture over vegetables. Bake at 425 degrees for first 15 minutes, then reduce heat to 350 degrees for 20 to 25 minutes.