Leek and mushroom quiche.

leek and mushroom quiche | smitten kitchen:
Leek and Mushroom Quiche [Quiche aux Poireaux et Champignons]
Adapted from Julia Child, Mastering the Art of French Cooking

3 to 4 leeks, white part only, sliced
1/2 cup water
Salt
3 tablespoons butter
5 to 6 large white mushrooms, sliced
1 tablespoon port
3 eggs
1 1/2 cups whipping cream (Deb: I use whole milk)
An 8-inch partially-cooked pastry shell on a baking sheet
1/4 cup grated Swiss cheese
1 tablespoon butter cut into pea-sized dots

Quiche Lorraine.

Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with a filling of custard with lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.

Ingredients