Quick, Easy -N- Fast Leek and Mushroom Tart Recipe

1 (9-inch) pie shell
1/4 C. butter
1 C. thinly sliced leeks, white bottoms only
1/2 lb. fresh sliced mushrooms
1 C. grated Swiss cheese
3 eggs
1 1/2 C. evaporated milk or half and-half
1/2 t. salt
freshly ground black pepper
pinch of cayenne pepper

Prepare pie shell. Place in pie pan and prick bottom and sides with tines of a fork. Bake at 450�F. for 4 to 5 minutes or just until it begins to brown. Remove from oven and set aside to cool.

In skillet, melt 2 tablespoons butter. Saut� the leeks until tender. Place cooked leeks in plate and set aside while you saut� mushrooms.

Add remaining 2 tablespoons butter and saut� mushrooms, over medium-high heat, until they are cooked through, about 5 minutes. Remove from heat.

Sprinkle half of the grated cheese over bottom of pie shell. Add leeks and mushrooms and remaining cheese.

In separate bowl, beat eggs, then add evaporated milk or half-and-half, salt and peppers. Slowly pour over vegetables and cheese.

Bake at 325�F. for 30-35 minutes or until center appears to be set.


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