Instructions

1. To make the crust, combine flour, sugar and salt in a food processor. Pulse 2-3 times just to mix. Add cold, cubed butter and pulse 5-7 times until nice and crumbly. Add a few tablespoons of water and pulse just until dough comes together. Remove from processor, wrap in plastic and refrigerate for at least 30 minutes or overnight.
2. When ready to make quiche, preheat oven to 425F degrees.
3. Roll dough out and press into a standard pie plate. Refrigerate while you prepare the filling.
4. In a medium size skillet, cook sausage on medium-high until brown, crispy and cooked through. Transfer sausage to a paper towel lined plate to drain. Drain off all about 2 tablespoons of the fat. Turn heat to medium and cook leeks until soft. Add mushrooms and cook an additional 5-7 minutes until soft and starting to brown. Take off heat and set aside.
5. In a medium bowl, whisk the half and half, milk, eggs, egg yolks and salt and pepper together.
6. Spread the sausage, leek, mushroom mixture in the bottom of the pie lined plate. Top with the egg mixture and sprinkle with swiss cheese.
7. Bake quiche in the preheated 425F oven for 20 minutes and then turn heat down to 350 and cook quiche an additional 20-25 minutes until center is just set and top is nice and golden.
8. Remove from oven, let cool, slice and devour.