Potato Leek Quiche

Ingredients

• Pie crust (1 (9-inch), store-bought or homemade)
• Olive oil (2 tablespoons)
• Leeks (2 large, cleaned and sliced)
• Potatoes (2 medium, peeled and diced)
• Heavy cream (1 cup)
• Eggs (4 large)
• Gruyere cheese (1 cup, shredded)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie plate, pressing it gently against the sides. Prick the bottom with a fork to prevent bubbling.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and diced potatoes, cooking until the vegetables are soft and lightly golden, about 10 minutes. Stir occasionally to prevent sticking.
4. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
5. Spread the cooked leek and potato mixture evenly in the bottom of the prepared pie crust. Pour the egg mixture over the vegetables, ensuring even coverage.
6. Sprinkle the shredded Gruyere cheese generously over the top of the quiche.
7. Bake in the preheated oven for 40-45 minutes, or until the quiche is set in the center and the top is golden brown.
8. Allow the quiche to cool for about 5-10 minutes before slicing. Serve warm or at room temperature.