Defrost frozen pie crust for 15 min while oven heats to 425 degrees. Bake pie crust for 10 mines, remove and allow to cool.
In pan on stove top, melt butter, add water and leeks, then over and cook for 5 minutes, stirring occassionally. Add mushrooms and peppers and stir until liquid evaporates. Add spinach and stir for 2 more minutes. Remove cooked vegetables to mixing bowl. Add ham and cheese and mix gently. Pour mixture into pie shell.
In medium bowl, whisk eggs, half and half, dried parsley, salt and pepper. Pour egg mixture over vegetables. Bake for 15 minutes, reduce heat to 350 degrees for 20-25 minutes.
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