1 baked 9-inch pie shell, cooled
3 good-sized leeks, quartered, finely minced
3 to 4 slices lean bacon, broiled until cooked but not crisp, drain on paper towel, cut into sm. pieces
5 med. or 4 very lg. eggs, lightly beaten
1 to 1 1/4 c. light cream, half & half, or evaporated milk
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. nutmeg
1/3 to 1/2 c. grated Parmesan cheese

Saute the leeks in 3 tablespoons butter until soft but not mushy. Add bacon to the leeks and spoon mixture into pie shell. Mix eggs and light cream together. Season with salt, pepper and nutmeg. Should be enough salt to season and a nice taste of nutmeg. Stir in Parmesan cheese.

Pour cheese-flavored custard over leeks and bacon. Put tart in center of oven and bake at 375 degrees from 25 to 30 minutes, or until just set like a custard pie, not wobbly or overcooked. Remove and cool for 25 to 30 minutes before cutting if serving as hors d'oeuvres or 15 minutes if serving as light supper dish. Notice what Beard says in DIRECTIONS about salt.