• 1 unbaked pie shell 8-9”(20-22cm)
• 2 tablespoons (28g) unsalted butter
• 1 tablespoon (15ml) olive oil
• 2 large leeks, white part only, cleaned thoroughly
• 2 cups (190g) sliced mushrooms, cremini or button
• 5 eggs
• 2 cups (480ml) cream
• 1 ½ cups (150g) gruyere cheese, grated
• 6-8 sprigs fresh thyme, leaves removed
• 1 teaspoon (5ml) salt
• ½ teaspoon (2.5ml) ground pepper
• Salt and pepper for additional seasoning
  

Place the unbaked pie shell in the freezer for 15-20 minutes while preparing leeks and mushroom filling.  Preheat the oven to 350°F (180°C).

In a large skillet, add butter and olive oil.  Over medium-high heat sauté leeks for 5-8 minutes till soft and translucent.  Add sliced mushrooms and 6 sprigs of thyme leaves and sauté for 3 minutes.  Season lightly with salt and pepper and set aside.

Add eggs, cream, salt and pepper to a medium mixing bowl and beat until light and fluffy.   Remove pie shell from the freezer and place the pie shell on a parchment covered sheet pan.  Next, add the sautéd leeks and mushrooms to the shell and then top with gruyere cheese.  Pour the egg mixture into the pie shell and carefully place in the oven.  Bake for 50-60 minutes or until the centre of the quiche is firm and the crust is golden brown.  

Let cool slightly and serve.