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Preheat oven to 350°F.
Remove frozen pie shell from the box. If desired, remove from foil pan and place into a pie plate. Once softened slightly, press to fit the plate.
Heat oil in a pan over medium heat. Sauté leeks with a pinch of salt until soft and translucent. Remove from pan.
Add mushrooms to the pan and sauté until all liquid has evaporated. Season with salt and pepper.
Let vegetables cool slightly, then mix with the cheddar and Swiss cheese. Pour mixture into prepared pie shell.
In a small bowl, whisk together egg and milk. Pour evenly over the filling.
Top with chopped sundried tomatoes, if using.
Bake uncovered for about 45 minutes, or until golden and set.