Place pie shell on a lipped baking sheet. Preheat oven to 350 degrees F.
In the bottom of the pie shell, gently place your leeks and tomatoes.
Layer cheese and fresh dill.
Whisk together the eggs, milk and sour cream. Pour into crust.
Bake for 40-45 minutes or until a knife comes out clean from your quiche when inserted. Let sit for 5 minutes.
Garnish the top of the quiche with fresh parsley, ENJOY!