INGREDIENTS:
9-inch pastry pie shell, par-baked
4 tablespoons butter
1 cup leeks, thinly sliced
1/2 lb. fresh mushrooms (mixed varieties, okay), chopped
1 cup (about 1/4 lb.) Swiss cheese, shredded
1 1/2 cups half and half
4 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
METHOD:
Preheat oven to 350°.
In a large sauté pan, melt 2 tablespoons butter and add the sliced leeks. Cook leeks until soft, and then set aside. Add the remaining butter to the pan and add the chopped mushrooms and sauté until the mushrooms are cooked and all liquid has evaporated.
Sprinkle half the shredded cheese into the pie shell. Spread the leeks and mushrooms evenly over the cheese. Top with the remaining cheese.
In a small bowl, whisk the half and half, eggs, salt, and pepper together until combined. Pour the mixture gently into the pastry shell. Set the pie on a baking pan and bake at 350° for 35 minutes. Let stand for 10 minutes before serving.
