Ingredients

1 frozen 9” Pie Shell (I like Wholly Wholesome brand from Whole Foods)
1 ½ tablespoons unsalted butter
1 cup finely chopped leeks, white and light green parts only (you’ll need 1–2 leeks; be sure to clean well, especially between leaves where there can be a lot of grit)
1 ½ cups heavy cream
4 eggs
2 teaspoons finely chopped fresh thyme, or ½ teaspoon dried
Pinch nutmeg
1¼ cup grated Parmigiano Reggiano cheese (good stuff is a must) 
¼ teaspoon salt, plus extra for leek mixture
¼ teaspoon freshly ground pepper, plus extra for leek mixture

Directions

1. Preheat oven to 400 degrees. Remove pie shell from freezer and thaw until just soft enough to easily prick with a fork (10-20 minutes). Prick bottom and sides all over with a fork. Bake on center rack until lightly golden, about 15 minutes. Turn oven down to 325 degrees.

2. Melt butter in small sauté pan over medium-low heat. Add leeks and season to taste with salt and pepper. Cook over medium-low heat until very soft, about 15 minutes. Do not brown. Set aside to cool.

3. In a medium size bowl, combine heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, salt and pepper. Mix well.

4. Spread cooked leeks over pre-baked pie shell, taking care not to puncture crust (it may be fragile around rim, or where there are air bubbles). Pour egg mixture over top. Bake at 325 degrees for 45-55 minutes or until custard is set but still moist. Serve hot or warm.