Phyllo Crust Quiche with Root Veggies | Island Olive Oil Company

Ingredients

• 1/2lb. phyllo dough (if frozen, thawed)
• 1/2 cup, plus 2 tablespoons Mushroom and Sage Olive Oil
• 1 lb. root vegetables (carrots, parsnips and sweet potatoes), peeled and halved or diced
• 1 leek, sliced
• 8 eggs
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1 cup gruyere cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper