Instructions

1. Preheat oven to 350 degrees, and thoroughly grease a pie or tart pan with butter. Drape cold pie dough over pan and press into pan, then place a circle of parchment paper cut to fit bottom of pie pan onto dough. Top with pie weights and blind bake for 15 minutes, then remove weights and parchment. Poke bottom of pie shell several times with a fork; return to oven, and bake for a further 10 minutes. Remove and cool completely.

2. While pie shell cooks, remove green part of leek (leaving about 1 inch of green) and slice remaining white parts into 1/2 inch pieces. Place leeks into a bath of cold water, and agitate sliced leeks to remove sand and silt. Remove leeks from water using a slotted spoon and drain. Heat 1 tablespoon of butter in a saute pan on medium, then saute mushrooms until slightly softened. Add leeks and garlic to pan, seasoning to taste with salt and black pepper, then cook until leeks and mushrooms are tender and lightly caramelized, about 5 to 7 minutes. Remove from heat and allow to cool.

3. While filling cools, whisk together cream, eggs, cheese, salt, and pepper. Arrange cooled filling evenly in prepared pie shell, then top with egg mixture. Bake at 350 for 30 to 35 minutes or until custard is set. Allow quiche to cool slightly before serving, or cool completely and serve cold.