Serves: 6
Total Calories: 435
Prep time: n/a
Cook time: 25 minutes
Total time: 25 minutes

2 tablespoons butter divided
6 slices bacon
8 medium-sized leeks
1/2 cup water
4 eggs
1 1/2 cups heavy cream
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375°F. Using 1 tablespoon of the butter, lightly butter a cooking dish or pan. Brown bacon in a 10-inch skillet. While bacon is cooking, wash and slice leeks into 1/2-inch rounds. When bacon has browned, remove most of the fat and then add leeks and water to the skillet. Cover and simmer over low heat for 20 minutes or until leeks are tender and have absorbed the water. Evaporate any remaining water over medium heat, uncovered. Be sure to stir leeks occasionally while cooking to prevent burning. Remove leeks and bacon to the bowl of a food processor or blender. Add eggs, cream, nutmeg, salt, and pepper. Process or blend for a few seconds at a time until the bacon is chopped. (Avoid over-processing; you want a chunky consistency, not puree.) Pour the mixture into the prepared pie plate. Sprinkle grated cheeses and pieces of the remaining tablespoon of butter on top. Bake for 25 minutes or until the custard is set.

TIP: If the top begins to appear as if it will crack prior to completely baking through, spray or sprinkle several tablespoons of water on the walls of the hot oven in order to create steam, which will keep the top moist.

Nutritional Facts:

Serves: 6
Total Calories: 435
Calories from Fat: 326

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