Preheat the oven to 375°F (190°C).

Place the pie crust in a 9-inch (23cm) pie dish and set aside.

Heat the olive oil in a large skillet over medium heat. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon.

Add the sliced leeks and minced garlic to the skillet. Cook for 5 minutes, or until the leeks are soft and translucent.

In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.

Spread the cooked pork and leek mixture evenly over the prepared pie crust. Pour the egg mixture over the top, and sprinkle with shredded Gruyere cheese.

Bake for 35-40 minutes, or until the quiche is set and golden brown on top.

Remove from the oven and let cool for a few minutes before serving.

Garnish with chopped fresh parsley and serve warm or at room temperature.