Mix 1 cup dairy to 4 eggs together. Perfect for breakfast, brunch, even dinner! TLDR: Make your pie crust. Sprinkle some of the gruyere cheese on the bottom of the pie crust. Remove the leeks to a plate. Lightly saute your leeks and mushrooms. Cook 6 slices of bacon. Joanna Notkin With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. Let cool on rack. Place your fillings in your crust. Remove weights and foil. In a large bowl, whisk together the eggs, milk, cream, salt, and flour. Bake on bottom rack of 400ºF (200ºC) oven for 20 minutes. Bake until light golden, 10 to 15 minutes. Mushroom, leek, and bacon quiche with parmesan and gruyere! For a taller quiche, keep the same pie crust ratio but double the filling and bake for 45 minutes. Add the leeks and saute until softened, about 5-7 minutes. Easy, creamy, and flavorful with a flaky crust. Line pie shell with foil; fill with pie weights or dried beans. Pour half the egg mixture in followed by half of the gruyere cheese and half of the mushrooms and leeks. Meanwhile, in skillet, melt 1 tsp of the butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Blind bake pie crust for 10 minutes.