Mushroom and Leek Quiche

This is one of those indulgences that is worth it for the once or twice a year that I make it (usually Easter and a birthday lunch).  It is so rich and so worth it! If you don't love mushrooms like I do, then you can substitute ham, sausage, asparagus or something else that you like. Pair it with a salad for a full meal or slice it smaller and serve it as a side item on a buffet table.  It is so versatile because it tastes great warm or at room temperature. It really is a perfect Spring treat to make for yourself!

Ingredients

16 oz. mushrooms, washed and sliced
2 leeks
2 T. butter
2 cups grated Swiss cheese
8 eggs
1 1/2 cups heavy cream
Salt and pepper to taste
Pie crust for a single pie

Directions

Preheat oven to 400°F. Spray or lightly grease a large baking sheet and place the mushrooms on it in a single layer. Roast for 15 minutes. Remove from the oven and set aside. Meanwhile, cut off the tops and bottoms of the leeks and cut them in half lengthwise. Slice each half thinly and soak the leeks in cold water for about 10 minutes to remove any grit or dirt. Drain and dry. In a large skillet over medium heat, sauté the leeks in the butter for 8 - 10 minutes until golden brown. Set aside. Press/roll pie crust into deep dish tart pan. Place on a cookie sheet to prevent leakage when baking. Spread leeks evenly over bottom of crust. Layer mushrooms and cheese on top as well. In a medium bowl, whisk the eggs, cream, salt and pepper. Carefully pour over the ingredients in the tart pan, then cover loosely with a sheet of aluminum foil to prevent the crust from burning. Bake for 45 minutes, remove foil and bake 10 more minutes. Remove from the oven and allow to sit for at least 10 minutes before serving.