Weekday Vegetable And Gruyere Quiche

• For the crust
• 1.5 cups all-purpose flour
• 0.5 cups olive oil
• 1 teaspoon kosher salt
• 2 tablespoons milk, cream or non-dairy milk
• For the quiche
• 2-3 leeks, white and light green parts, sliced into half moons
• 1.5 cups very thinly sliced yukon gold potatoes
• 2 tablespoons unsalted butter
• 6 large eggs
• 2 cups milk
• 4 ounces gruyere cheese
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper

1. Combine all ingredients in your favorite pie plate with a fork until just combined. Press dough down, out and up the sides of the plate. Set aside.
2. Preheat oven to 400 degrees. Slice leeks lengthwise and then into half moons. Place in a colander and rinse well. Allow to dry as much as possible. Scrub potatoes and very thinly slice. Melt butter in a large frying pan over medium heat. Saute leeks until soft. Add potatoes and saute until potatoes are soft and malleable. Don't sweat it if they break apart some. Add salt and black pepper to taste. Remove from heat.
3. Whisk together eggs and milk. Add cheese, salt and cayenne and combine well.
4. Put pie plate on a cookie sheet. Place vegetables in pie crust and spread evenly. Pour custard over veggies. Fill almost to the top. You may have some left over custard. Bake for 25-35 minutes or until firm and light brown. Serve with a simple green salad.

crust, flour, olive oil, kosher salt, milk, quiche, leeks, very, unsalted butter, eggs, milk, gruyere cheese, salt, cayenne pepper

Taken from food52.com/recipes/70170-weekday-vegetable-and-gruyere-quiche (may not work)