1poundmushroomsthinly sliced (any kids, including button, will be fine)
1refrigerated pie crust
Coarse or kosher salt and freshly ground pepper to taste
3ouncesfresh goat cheesecrumbled
Preheat the oven to 400°F. Fit the refrigerated pie crust into a 9-inch deep pie pan.
Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the leeks and sauté until they are softened but just barely golden, about 12 minutes. Remove to a bowl.
Add the remaining tablespoon of olive oil to the pan and add the mushrooms. Sauté until the mushrooms have turned golden brown and any liquid has evaporated, about 8 minutes. Add them to the leeks.
In a medium sized bowl, beat the eggs with the milk and cream, and season with salt and pepper.
Distribute the leek and mushroom mixture evenly over the bottom of the pie crust. Dot the goat cheese over the vegetables and pour the cream mixture over the filling.
Bake for about 45 to 50 minutes until the center is just barely jiggly and the top is golden brown and puffed. A knife inserted into the center should come out mostly clean. Cool the quiche in the pan on a wire rack and serve slightly warm or at room temperature.