I think I mentioned in an earlier post that when Chris I were dating we worked together at a small restaurant in New Haven, Nancy Lee's. One of her menu items was Chicken with Leeks and Bacon. That was the inspiration for this quiche. It was easy to make, yeah I cheated and used a pie crust that was in the freezer. The chicken was from rotisserie chicken, also in the freezer. The leeks were sauteed in a little olive oil and butter, seasoned with salt and pepper. I had some Fontina cheese which was shredded and the Pancetta was cooked. All ingredients went in to the pre-baked pie shell. I added 2 beaten eggs and about a cup of milk. A dash of nutmeg, salt and pepper. And I added some sliced olives. My mom would put black olives in just about everything she made. I suppose it could be said that they were her signature! The quiche baked for about 35 minutes. Yeah it was as good as the dish that inspired it!