Terre et Mer (Surf n Turf)

When my sister in law once told me she was making a dish called Terre et Mer, I immediately translated Surf n Turf which equals Steak and Crab or Lobster or Shrimp or Steak and some kind of Seafood. Well, in France.. pairing steak with seafood is unheard of! Who knew?
Here, surf n turf is always Leeks paired with some kind of seafood. It works out, too because Leeks do come from the ground, and surprisingly pair very very well with seafood. This is my version or Terre et Mer. The first time I ate anything of the sort, it was Leeks and Scallops and it wasn't in a quiche, but mine is!
Ingredients:
1 pie crust in dough form
2 eggs
1/2 cup heavy cream
1 leek, chopped and washed
1 handful frozen mussels (or whatever you have on hand that would count as "surf")
2 tbsp EVOO
1 tsp thyme
1 drizzle white wine for deglazing (I know you have an open bottle lying around)
salt/pepper
1 good handful shredded swiss cheese
Directions:
1. Heat your oil in a large pan and sautée your leeks with thyme until they are tender, stirring so they don't stick to the pan. This part is about 10 minutes.
2. While the leeks are cooking, lay your pie crust in a tin and poke it all over with a fork, then stick it in the oven at 400°F for 5-7 minutes, and take it out.
3. Add the frozen mussels to the leeks and let them heat through. Deglaze with the white wine and add salt/pepper to taste.
4. In a large bowl, wisk together the eggs and cream and shredded cheese.
5. In your pie crust, lay your leek and mussel mixture, and pour your eggs and cream mixture over it until evenly covered.
6. Pop back in the oven for 35 minutes or until golden. Let cool 10 minutes.

Serve with a fresh salad
I loved this! My favorite quiche recipe so far!