Mushroom & Leek Pie

Directions

1. 1
   Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. 2
   Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms.
3. 3
   In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
4. 4
   In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
5. 5
   Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top.
6. 6
   Bake on a lower oven rack 30-35 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle with parsley before serving.