2 tbsp. butter
4 leeks, coarsely chopped
Salt
Pepper
1 tbsp. Dijon mustard
3 eggs
1 1/2 c. light cream
1/2 c. grated Parmesan cheese
1 tbsp. minced parsley
1 (9-10 inch) pie crust

Preheat oven to 350 degrees F. In heavy saute pan, melt butter and add chopped leeks. Saute 5 minutes stirring constantly, do not let brown. Season with salt and pepper to taste and pour into pastry shell.

Beat eggs, mustard and cream well. Pour over leeks and sprinkle cheese and parsley on top. Bake for 30-40 minutes or until tests done.