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Preheat the oven to 400 degrees F.
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For the chive pie crust: Mix the flour, chives and salt in a bowl.
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Add the butter and vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles tiny pebbles.
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Using a fork, stir in the vinegar, beaten egg and 5 tablespoons cold water.
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Stir the mixture until just combined.
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Shape the dough into 2 discs.
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(You'll only be using 1 disc for this recipe.
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You can wrap the additional dough in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.)
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Have ready 2 sheets of parchment paper that are each at least 12 inches square.
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Place the disc of dough between them.
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(If the dough is sticky for any reason, don't worry.
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Just sprinkle some flour on the parchment to get started.
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You shouldn't have to add much for it to stop sticking.)
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Starting at the center, roll the pin out to the edge.
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Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge.
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After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment.
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Flip the whole thing and loosen the other paper sheet.
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Continue rolling until the dough is large enough for your pie pan.
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For the filling: Slice the leeks thinly, and then soak them in cold water for about 10 minutes to remove any grit or dirt.
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Drain well.
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Put the mushrooms on a large baking sheet.
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Roast until golden brown, 15 to 20 minutes.
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Set aside.
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Meanwhile, in a large skillet over medium heat, saute the leeks in the butter until golden brown and beginning to caramelize, 8 to 10 minutes.
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Set aside.
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For the quiche base, add the cream and eggs to a medium bowl and whisk them to combine.
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Stir in the leeks, mushrooms, grated Swiss and some salt and pepper.
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Mix in the pesto and prosciutto.
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The mixture should be very thick!
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Pour the mixture into the pie shell, then cover loosely with a sheet of aluminum foil to prevent it from getting too brown on top.
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Bake for 45 minutes, then remove the foil and bake for an additional 10 minutes.
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Remove from the oven and allow the quiche to sit for at least 10 minutes before serving.
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Place the quiche on a cutting board and slice wedges with a serrated knife.
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Delicious for breakfast, and even better for lunch with a salad and a bunch of juicy grapes!
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From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.
