Our neighbor Elsa gave us 4 beautiful fresh leeks from her garden. I had been planning to make my chickpea tart , but then I found a mushroom leek quiche in Vegan Comfort Classics that looked worth a try! Here's my slightly adapted version. Oh, the red pepper relish is amazing on crackers or anything else you might serve a chutney with. If you have time for nothing else, make the relish! 5/1/20 Update: The second time I made this it was EVEN BETTER. Our garden was overflowing in chives, so I used 3 cups of chives, 2 zucchinis, and 1 cup mushrooms ('cause that's what I had; oh, and fresh sage from the garden). For the relish, I used red pepper and red onion. (The zucchini & pepper was from our new organic farm delivery service). OMG yum. Larry said it was stupendous! Ingredients 1 whole wheat pie crust (purchase or make) Veggie saute: 2 T canola oil 3 C leeks OR chives, sliced 1-2 C mushrooms, sliced 2 C zucchini or broccoli, chopped 1 clove garlic, minced