- ¼ cup Butter
- ½ lb Ham, large Julienne
- 3 ea Leeks, thin sliced
- ¼ lb Swiss Cheese, grated
- 1 ea 10" Piecrust, unbaked
- 4 ea Eggs, beaten
- 2 cups Heavy cream
- pinch Nutmeg
- ¼ tsp Salt
- 1/8 tsp White Pepper
1.) Mix eggs, cream and spices together and hold.
2.) Sauté leeks in butter until tender.
3.) Add ham, toss and remove from heat.
4.) Let cool for 5 minutes.
5.) In unbaked pie crust in pie pan, add cheese to bottom and spread evenly.
6.) Put in ham and leeks.
7.) Spread evenly.
8.) Pour Egg-cream mixture in evenly and slowly.
9.) Bake at 350º for about 40 minutes or until custard is set, brown on top and not jiggly.
10.) Let stand for about 10 minutes before cutting.
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