Line a tart pan with the pie crust. Cover the crust with parchment paper and pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper.

Thinly slice the leeks and sauté them in a little oil. Spread the leeks evenly over the bottom of the baked crust.

In a bowl, whisk together the sour cream, eggs, salt, and pepper. Pour the mixture over the leeks. Bake for 40 minutes at 350°F (180°C).