Two large leeks and a handful of mushrooms sautéed with ~2 Tbsp butter and olive oil, a little salt over very low heat until creamy and starting to color and stick. Pre-bake tart shell with pie weights at 375F for about 30 minutes, then without weights for 5 minutes. Mix 2 eggs, 2 yolks, 3/4 cup cream, 3/4 cup milk, 1/2 tsp white pepper, 1 tsp Morton kosher salt, 3 oz cheddar cheese, and the leek mixture. Bake for 40 minutes.
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