Step 1

1. Preheat oven to 375 F and butter a 9-inch deep-dish pie plate

Step 2

2. Heat two tablespoons of butter in a skillet, add leeks and season with salt and pepper. Saute for two minutes, then cover and reduce heat to low and cook for 5 minutes

Step 3

3. To the same skillet stir in mushrooms and thyme. Increase heat to medium-high and cook for 2 minutes, stirring often until the mushrooms start to soften. If there is liquid left in the skillet, turn the heat to high and cook until the liquid has evaporated. Cool

Step 4

4. Using a whisk, beat the eggs with cream until incorporated. Stir in parsley and half the cheese. Season lightly with salt and pepper. I find that the cheese is salty enough, so you don't have to add too much salt

Step 5

5. Spread half the leek/mushrooms mixture into the bottom of the pie dish. Pour the egg mixture in and add remaining leek/mushrooms. Finish with remaining cheese.

Step 6

6. This part is optional: I arranged decoratively few raw mushroom slices over the top and a few fresh leek shavings

Step 7

7. Melt the remaining one tablespoon of butter and pour over top of the quiche. Place the dish on the lower rack of your oven and bake for 30 - 40 minutes. There should be a bit of wobble when it comes out of the oven. Let cool for 20 minutes, or ideally overnight, then slice into wedges. Serve topped with fresh herbs if you wish