1 (10 inch) pie crust, frozen or homemade
8 slices bacon, fried, drained and crumbled
2 c. grated Swiss cheese
3 leeks, sliced (or green onion)
1 c. sliced mushrooms
4 eggs
2 c. sour cream
1/4 c. cream
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. white pepper
2 tbsp. butter
2 med. tomatoes, peeled and sliced
Parsley, finely chopped

Preheat oven to 450 degrees. Melt butter in a skillet and saute leeks and mushrooms until leeks are barely soft. Stir in bacon. Remove from heat and set aside. Spread leek and mushroom mixture evenly over pie crust and cover with cheese.

Combine eggs and seasonings. Add sour cream and cream, and beat thoroughly with a whisk. Pour into pie shell over leeks and mushrooms. Arrange tomato slices in a ring over the top. Bake for 12 minutes. Reduce heat to 350 degrees and bake for an additional 45 to 60 minutes. Sprinkle with parsley. Makes 6 servings.