 
Note: This recipe is so versatile — it can be a “whatever is ready in the garden quiche.” You can add any other garden vegetables that are ready to be picked.
Mix up eggs and milk, then set aside. To prepare leeks for cooking, use only the white area; rinse thoroughly. Cut in half and then in thin slices. Saute the leeks in olive oil until soft. Season with salt and pepper.
Spoon vegetable mixture into the frozen pie shell, then pour the egg mixture, along with cheese, on top. Bake in the oven at 425 degrees for 45 minutes.
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