# Ingredient List:
→ Crust
01 - 1 9-inch store-bought or homemade pie crust
→ Vegetables
02 - 2 medium leeks, white and light green parts only, thoroughly cleaned and thinly sliced
03 - 1 tablespoon unsalted butter
04 - 1/4 teaspoon fine sea salt
05 - 1/4 teaspoon black pepper
→ Filling
06 - 4 large eggs
07 - 1 cup heavy cream
08 - 1/2 cup whole milk
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon freshly grated nutmeg
11 - 1 tablespoon chopped fresh chives
12 - 1 tablespoon chopped fresh parsley
→ Cheese
13 - 1 1/2 cups grated Gruyere cheese
# How to Prepare:
01 - Preheat oven to 375°F. Roll out pie crust and fit into 9-inch tart or pie pan. Trim edges and prick base with fork. Chill in freezer for 10 minutes.
02 - Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and parchment. Bake for additional 5 minutes until lightly set. Allow to cool slightly.
03 - Melt butter in skillet over medium heat. Add sliced leeks, season with salt and pepper, and sauté for approximately 8 minutes until soft and translucent. Remove from heat and cool slightly.
04 - In large mixing bowl, whisk together eggs, cream, milk, Dijon mustard, nutmeg, chives, and parsley until smooth and fully combined.
05 - Spread cooled sautéed leeks evenly over bottom of pre-baked crust. Sprinkle grated Gruyere cheese over leeks. Pour egg mixture carefully over cheese and leeks.
06 - Bake in preheated oven for 35 to 40 minutes until center is just set and top is golden brown.
07 - Allow quiche to cool for at least 10 minutes before slicing and serving.
