Quiche With Creme Fraiche, Leeks & Potatoes

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3 (9-inch) prepared pie shells

1 pound leeks

2 tablespoons unsalted butter

1/2 teaspoon salt + salt to taste

1 1/2 pounds medium-size red potatoes

4 large eggs

8 ounces creme fraiche

1 cup milk

1/8 teaspoon nutmeg

Pinch white pepper

4 ounces Gruyere (1 cup shredded and packed)

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