Bacon Leek Quiche with Dijon

1. In a skillet over medium heat, cook chopped bacon until crispy. Remove and drain on paper towels.
2. In the same skillet, sauté the leeks in a bit of bacon fat (or butter) until soft, about 5 minutes. Let cool slightly.
3. Make the Custard: Whisk together eggs, cream, Dijon mustard, salt, pepper, and nutmeg.
4. Assemble & Bake: Preheat oven to 375°F (190°C). I like to layer the assembly, so I put a layer of bacon and leeks down then pour the egg mixture over it and then add the other half of the bacon and leeks to the top and stir gently to evenly distribute. Then top with cheese.
5. Bake for 40-45 minutes, until the center is set and slightly puffed.
6. Let cool for at least 10 minutes before slicing.

Serve warm or at room temperature with a simple green salad and a side of fruit.