Mushroom Leek Pie

Recipe provided by Francie.  I shopped for for the prepared pie crust.   The supermarket was out.  It was a simple to make the pie crust.  Similar to Mike's quiche.

Ingredients

Pastry for single-crust pie (recipe follows)
12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination of mushrooms
3 tablespoons butter, divided
1 medium leek (white portion only) halved and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
4 large eggs
3 tablespoons heavy whipping cream

Directions

Preheat oven to 375°.

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup cold diced butter
2 tablespoons cold water if necessary

Combine flour and salt in medium bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.

Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.  Place the pie crust in the refrigerator.

To make the filling:

Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.

In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.

Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top.

Bake on a lower oven rack 30-35 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with parsley before serving.

http://www.tasteofhome.com/recipes/mushroom---leek-pie?trkid=FBPAGE_TOH_20160117_Breakfast