Pea and Leek Quiche

Ingredients

Pie crust

1 (9-inch)

Olive oil

2 tablespoons

Leeks

2, sliced

Frozen peas

1 cup, thawed

Eggs

4

Heavy cream

1 cup

Gruyere cheese

1 cup, grated

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh parsley

2 tablespoons, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch (23 cm) quiche dish or pie pan. Trim any excess crust.
3. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are softened, about 5 minutes.
4. In a large bowl, whisk together the eggs, heavy cream, grated Gruyere cheese, salt, and pepper until well combined.
5. Spread the cooked leeks and thawed peas evenly over the pie crust.
6. Pour the egg mixture over the leeks and peas, making sure it is distributed evenly.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
8. Remove the quiche from the oven and let it cool for a few minutes before serving.
9. Garnish the quiche with fresh chopped parsley and serve warm.