Ingredients

8 ounces (2 large) leeks, cleaned and thinly sliced
1 (4-ounce) can mushroom stems and pieces, drained
1/2 cup chopped onion
2 garlic cloves, finely minced
1 cup shredded Cheddar cheese
1 1/2 cups milk
3/4 cup reduced-fat biscuit baking mix
3 large eggs
1 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground black pepper

Directions

Remove green tops of leeks to within 2 inches of white section and remove root tip. Peel outside layer of bulbs and small fibrous roots.

Cut leeks in half lengthwise, then wash thoroughly under running water to remove grit and soil.

Coat a 10-inch pie plate with vegetable cooking spray. Preheat oven to 400 degrees.

In small pan, heat leeks and 1 inch water to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes. Drain well.

Mix leeks, mushrooms, onion, garlic and cheese in pie plate. In separate bowl, whisk milk with baking mix, eggs and sea-son-ings until smooth, about 1 minute. Pour into pie plate.

Bake at 400 degrees for 30 to 35 minutes. Pie is done when knife inserted between center and edge comes out clean. Cool 5 minutes. Yield: About 6 servings.