In the same skillet over medium heat, melt the remaining butter. Add the leek, cut-sides down, and cook for 3 to 4 minutes on both sides or until golden. Season with salt and pepper. Set the leek aside on the plate of mushrooms. Clean out the skillet.
Spread the vegetables out in the skillet.
In a bowl, whisk together the eggs and cream. Season with salt and pepper. Gently pour the egg mixture into the skillet. Add two-thirds of the cheese.
Bake in the oven for 25 minutes or until the centre of the quiche is just set. Top with the remaining cheese and the parsley leaves.
Note from Ricardo
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