1 9-inch refrigerated pie crust, or homemade crust
2 tsp olive oil
1 leek, white part only, diced
8 oz sliced mushrooms
1/2 large red bell pepper, diced
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
3/4 cup half-and-half
8 oz grated cheese (I use a store-bought low-fat Italian cheese blend)
Heat oven to 350° F. Fit the crust into a 9-inch pie plate.
Heat the oil in a large skillet over medium-low heat. Add the leek, mushrooms and bell pepper, and sauté, stirring occasionally, until soft, 5 to 7 minutes. Stir in the thyme leaves, and a large pinch of salt and pepper. Remove the pan from heat, and set aside.
In a large bowl or 8-quart measuring cup, whisk together the eggs and half-and-half. Stir in the cooked vegetables and the grated cheese.
Pour the egg mixture into the prepared crust, and carefully transfer it to the oven.
Bake at 350F for 35 minutes, or until a knife inserted in the center comes out clean. Let sit for 5 minutes to allow the eggs to set completely before you serve, or make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.