Bacon and Leek Quiche

I made this for the second time tonight and I'm now satisfied with my recipe. The original idea came from Food Network Magazine. A friend recommended the magazine and I've now bought two issues. I like it, so I think I'll subscribe. Anyway, the September issue had a section with 50 things to do with bacon. I liked the basic ingredients for their bacon quiche idea, but I thought the custard part of the quiche would be too rich for me, being made with cream and all. Here's my version:

6 slices applewood smoked bacon, chopped

2 leeks, sliced

0.4 lbs gruyere cheese, finely grated

1 cup milk

3 eggs

1/2 teaspoon coarse kosher salt

1/8 teaspoon cayenne pepper

freshly ground pepper

9-inch frozen pie crust

Preheat oven to 400 degrees. Cook the bacon until crisp and slightly browned in a nonstick skillet over medium heat. Drain the bacon over paper towels on a plate. Reserve the bacon drippings. Add 2 tablespoons bacon drippings back to the skillet. Saute the leeks in the bacon drippings over medium heat for about 5 minutes. Remove from heat. Spread a small amount of the cheese on the bottom of the pie crust. Spread the leeks over the cheese. Add a small amount of cheese over the leeks. Add the bacon over the cheese. Add the remaining cheese over the bacon. Whisk the milk, eggs, salt, black pepper, and cayenne pepper together and pour evenly in the pie crust. Bake for 35-40 minutes until center is set. Let quiche cool and set for 10 minutes before serving. Makes 6 servings.