¾ cup half-and-half
salt and pepper to taste
1 tablespoon olive oil
1 cup diced leeks (2 leeks)
3 heirloom tomatoes, cut into ¼-inch slices
¾ cup Gruyere cheese, grated
1 refrigerated ready-made 9-inch pie crust
Variations Grilled Asparagus and Leek or Sauteed Spinach and Leek. Tips Dry out tomatoes while leeks are sauteing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not over-bake the quiche. It should still jiggle in the middle once the edges have set.