Preheat your oven to 375°F (190°C).

Roll out the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Pre-bake the crust for about 10 minutes until slightly golden.

In a skillet, heat the olive oil over medium heat. Add the leeks and cook until they are soft and translucent, about 5-7 minutes. Let them cool slightly.

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the cooked leeks, chopped spinach, romaine, green leaf lettuce, and grated cheese.

Pour the egg mixture into the pre-baked pie crust.

Bake for 35 to 45 minutes, or until the quiche is set and the top is golden brown.

Let the quiche cool slightly before serving.

In a food processor, blend together cilantro leaves, garlic, nuts, Parmesan cheese, olive oil, lemon juice, salt, and pepper until smooth.

Adjust seasoning to taste.

Serve slices of the quiche with a drizzle of the cilantro pesto over the top or on the side.