|Unbaked pastry shell||1 (9 Inch)|
|Swiss cheese||8 Ounce|
|Milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Tablespoon|
|Ground nutmeg||1 Dash|
Bake the unpricked pastry shell in 425° oven about 6 minutes or just till lightly browned.
(Pastry may puff but will settle.) Remove from oven; reduce temperature to 325°.
In skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings in skillet.
Crumble bacon; set aside 2 tablespoons.
Sprinkle remaining in pastry shell.
Insert slicing disk in work bowl; slice leeks (should have about 2 cups).
Cook leeks in reserved drippings about 5 minutes or till tender but not brown; drain.
Meanwhile, insert shredding disk in work bowl; shred cheese.
Sprinkle cheese and leeks atop bacon in pastry shell.
Place steel blade in work bowl; add eggs, milk, flour, salt, and nutmeg.
Process till blended.
Pour mixture into pastry shell.
Sprinkle with reserved-bacon.
Bake in 325° oven about 45 minutes or till nearly set in center.
Let stand 10 to 15 minutes before serving.