Ingredients:
Makes 6-8 servings 9-inch store bought or homemade pie crust, pre-baked 1/4 pound bacon, chopped 1/2 pound oyster and shiitake mushrooms, sliced 2 small leeks, cleaned, trimmed and thinly sliced 1 teaspoon fresh thyme, chopped 1 teaspoon nutmeg, freshly ground 1 tablespoon fresh chives, chopped Salt and pepper to taste 6 eggs 3/4 cup heavy cream 1/2 cup whole milk 8 ounces Roth Grand Cru Gruyere, grated

Instructions:
Preheat oven to 425 degrees. Sauté bacon in skillet. When fully cooked, remove bacon and reserve half the drippings in skillet. Add mushrooms and cook for 3-5 minutes, until tender. Add leeks and cook for an additional 3-5 minutes. Return bacon to skillet. Season mixture with thyme, nutmeg, chives, salt and pepper; remove from heat. In large bowl, vigorously beat eggs; beat in cream and milk. Layer cheese and bacon mixture onto crust. Pour egg mixture over top. Bake for 10 minutes. Reduce oven temperature to 350 and bake for an additional 30-40 minutes, or until egg mixture is set. Remove from oven and allow to cool at least 1 hour before serving.