Leek Quiche

2 tablespoons of butter
4 leeks, coarsely chopped
1 tablespoon of Dijon mustard
3 eggs
1 1/2 cup of light cream
1/2 cup of grated Parmesan cheese
1 tablespoon of minced parsley
One (9-10 inch) pie crust

Preheat oven to 350?F. In heavy saut? pan, melt butter and add chopped leeks. Saut? 5 minutes stirring constantly, do not let brown. Season with salt and pepper to taste and pour into pastry shell. Beat eggs, mustard and cream well. Pour over leeks and sprinkle cheese and parsley on top. Bake for 30-40 minutes or until tests done.