Leek and Mushroom Quiche

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 or cooking sherry
3 eggs
1 1/2 cups whipping cream or whole milk
An 8-inch partially-cooked pastry shell on a baking sheet (1 recipe pate brisee)
1/4 cup grated Swiss or Parmesan cheese
 
Heat oven to 375°F.
 
Boil the leeks over moderately high heat in a heavy-bottomed, covered saucepan with 1/2 cup water, two tablespoons butter and a teaspoon of salt until it the liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender. Put them aside in a bowl.
 
Add a tablespoon of butter to the pan along with the sliced mushrooms, 1/4 teaspoon of salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter. Stir cooked mushrooms into leek mixture.
 
Beat the eggs, cream or milk and seasoning in a large mixing bowl to blend. Gradually stir in the leek and mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.
 
Makes one quiche.
 
From Smitten Kitchen blog, adapted from Mastering the Art of French Cooking by Julia Child