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 ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
- *We especially like Pillsbury pie dough. Look for Beecher's Flagship cheddar cheese sold at specialty shops.
- Note: Nutritional analysis is per serving.
Nutrition & Diet Analysis (per serving)
545
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).