Potato, Leek, And Mushroom Quiche

• 1 whole Pie Crust
• 1 whole Yukon Gold Potato, Peeled, And Cut Into Cubes
• 1 Tablespoon Olive Oil
• 1 whole Leek, Cleaned, And Finely Sliced
• 3 whole Cremini Mushrooms, Cleaned And Diced
• 5 whole Eggs, Beaten
• 1 cup Milk
• 1/2 teaspoons Salt
• 1/2 teaspoons Cracked Black Pepper
• 1/2 teaspoons Dry Mustard Powder
• 1/4 cups Roasted Red Bell Peppers, Diced
• 1 cup Quesadilla Cheese, Or Good Melting White Cheese Such As Swiss Or Fontina

1. Preheat your oven to 375 degrees (F), and bake the pie crust for about 14 minutes, or until a light golden brown. Remove and let it cool. During this time, boil your potato chunks for about 7 minutes. You do not want them fully cooked, but cooked more than halfway through. Drain, and let cool.
2. Add the olive oil to a preheated saute pan, and add the leeks, and mushrooms. Cook for about 8 minutes, stirring from time to time.
3. To a bowl, add the eggs, milk, salt, pepper, and mustard powder. Beat, and beat well.
4. To the pie crust, layer half of the quesadilla cheese, add the potatoes, leek and mushrooms, and sprinkle with the roasted bell peppers. Pour in the egg mixture, top with the remaining cheese, and place in a preheated 375 degree oven for 50-60 minutes, or until the center is fully cooked.
5. Remove and let cool for about 1o minutes before slicing into it.
6. This particular quiche was a comforting one. The cheese blended so well into the crust, and the combination of vegetables made this super delicious. I hope you enjoy.

pie crust, olive oil, cremini mushrooms, eggs, milk, salt, pepper, dry mustard powder, ubc, quesadilla cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/potato-leek-and-mushroom-quiche/ (may not work)