Ultimate Quiche Lorraine with Bacon and Leeks

Directions

1. Preheat oven to 350°F (175°C).
2. In a small skillet over medium heat, melt the butter. Add the leeks and bacon, season lightly with salt and pepper, and sauté for 5–10 minutes until softened and lightly golden.
3. In a medium bowl, whisk together the Lactantia 15% cream, eggs, a pinch of nutmeg, and a little more salt and pepper. Stir in the shredded Cheddar.
4. Spread the leek and bacon mixture evenly over the bottom of the pie crust.
5. Pour the cream and egg mixture over the top.
6. Bake for 50 minutes, or until the quiche is set and lightly golden on top.
7. Garnish with freshly chopped parsley before serving.