Artichoke and Leek Quiche

I made this for lunch and it got rave reviews from me and my family!

1 pie crust (you can use storebought or your favorite homemade recipe)
{I substituted spelt flour and butter for the all-purpose flour and shortening}
1 cup cooked rice or 1 cup chopped, cooked red potatoes
1 cup marinated artichoke hearts , drained and chopped
1/2 cup chopped leeks
1 cup cooked chicken (optional, I put on half the quiche for the meat-eaters)
1 tbsp rosemary
1 1/2 cups shredded cheddar cheese
6 eggs
1/2 cup milk
1 tsp black pepper

Preheat oven to 350. Press the pie crust into a 10" pie or tart pan, building up the crust on the sides of the pan. Evenly sprinkle the rice or potatoes, artichoke hearts, leeks, chicken, rosemary and cheese on top of the crust. In a blender or medium bowl mix the eggs, milk, and pepper until combined. Pour evenly over the ingredients in the pan. Bake at 350 approximately 45 minutes. Check at 30 minutes and continue to cook until done in the center.