Ladyknight, I made the recipe Leek Tart/Flamiche aux Poireaux from the "Joy of Cooking: All About Breakfast" book. The page with the tart
is on Google books, but not the pastry crust.
The crust is a simple one -- probably any flaky pie crust would work. I added an extra egg to the custard because my pie shell was not very full (I think my organic, cage free eggs are smaller than your average 'large' egg). It still didn't fluff up a lot, but I liked it just fine, as did my quiche-loathing husband. Oh, and I added a few baby portobello mushrooms with the leeks to give it a richer flavor.