Preheat oven to hot (425°). Pre-bake empty pie shell in preheated hot oven (425°) for 10 minutes. Remove shell. Lower oven to 375°. Saute ham and leek in 2 tablespoons of the butter in large skillet until leek is tender, about 5 minutes. Spoon ham and leek over bottom of pie shell. Beat eggs lightly in medium-size bowl. Beat in milk and cream. Stir in cheese, salt, pepper and nutmeg. Pour into pie shell. Dot with remaining butter. Place tart on baking sheet. Bake in preheated moderate oven (375°) for 30 minutes or until custard is set and top is golden. Let stand 5 to 10 minutes before cutting. Nutrient Value Per Serving: 435 calories, 13 g protein, 33 g fat, 17 g carbohydrate, 939 mg sodium, 215 mg cholesterol. brunch 8