Three-Onion Quiche

Name: Three-Onion Quiche
Ingredients: 1 sheet refrigerated pie dough for a 9-in. pie shell*; 1 tablespoon butter; 3 medium leeks (white and light green parts), thinly sliced and rinsed well; 2 bunches green onions, trimmed and thickly sliced; 1/2 medium red onion, cut into thin half-moons; 1 teaspoon kosher salt, divided; 1 cup half-and-half; 1 tablespoon flour; 3 large eggs; 2 cups shredded sharp white cheddar cheese*

10 ingredients

6 steps

Ingredients

1 sheet refrigerated pie dough for a 9-in. pie shell*
1 tablespoon butter
3 medium leeks (white and light green parts), thinly sliced and rinsed well
2 bunches green onions, trimmed and thickly sliced
1/2 medium red onion, cut into thin half-moons
1 teaspoon kosher salt, divided
1 cup half-and-half
1 tablespoon flour
3 large eggs
2 cups shredded sharp white cheddar cheese*

Directions

1

Preheat oven to 425°. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.
2

Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Saute until very tender but not browned, about 20 minutes.
3

Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.
4

Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.
5

*We especially like Pillsbury pie dough. Look for Beecher's Flagship cheddar cheese sold at specialty shops.
6

Note: Nutritional analysis is per serving.