Leek Quiche

1 savory pie crust
2 tbsp butter
2 large Red Dog Farm Leeks, sliced into rounds
3 eggs, lightly beaten
1 ½ cups cream, crème fraiche, or milk
½ tsp salt
¼ tsp black pepper
Pinch of nutmeg
½ cup grated cheese (gruyere, etc.)

Preheat the oven to 375⁰F. Saute leeks in butter until soft. Arrange the pie crust in a pie pan, and pour the sautéed leeks into it. Cover with cheese. Scald the milk, to hasten cooking time, and allow to cool slightly. Slowly beat in eggs, then add salt, pepper, and nutmeg. Pour egg mixture into the pie crust. Bake until the filling is browned and set, 35 to 45 minutes. Serve at room temperature, accompanied by a salad of baby greens.