Leek & Artichoke Quiche

For the crust:

1. Prepare the pie crust. Let rest in the fridge for 30 minutes, then roll out into a 12″ circle and place in a greased 10″ tart pan. Let the extra crust hang over the edge and freeze for 20 minutes.

For the filling:

1. Preheat your oven to 350ºF.
2. Slice the leek into 1/4? rounds. Heat a skillet over medium-high heat and add the olive oil and leeks. Cook, stirring often, until the leeks are soft and browned in some spots.
3. Scramble the eggs in a large bowl. Add the cooked leeks, milk, artichoke hearts, roasted red pepper, salt, and about 2/3 of the cheese. Mix to combine.
4. Place a sheet of parchment over the frozen pie crust, then fill with pie weights. Bake for 10 minutes, then remove the pie weights and remove the overhanging crust.
5. Pour in the egg filling. Top with the remaining cheese, then bake for about 35 minutes, until golden on top and mostly firm in the middle.
6. Let cool for about 10 minutes before removing from the tart pan and serving. Eat!