Gluten-Free Joc Mushroom and Leek Quiche

Ingredients:

1 gluten-free pie crust
2 tablespoons olive oil
1 leek, thinly sliced
1 ½ cups sliced mushrooms
4 large eggs
1 cup milk
Salt and pepper, to taste
1 cup grated Gruyere cheese
Fresh parsley, for garnish

Instructions:

Preheat your oven to 375°F (190°C). Place the gluten-free pie crust in a pie dish and set aside.
Heat olive oil in a pan over medium heat. Add the leeks and mushrooms, sautéing until they are soft and slightly caramelized. Season with salt and pepper.
Spread the leek and mushroom mixture evenly over the bottom of the pie crust.
In a bowl, whisk together eggs and milk. Season with salt and pepper.
Pour the egg mixture over the vegetables in the pie crust. Sprinkle the grated Gruyere cheese on top.
Bake for 35-40 minutes or until the center is set and the top is golden brown.
Garnish with fresh parsley before serving.