I love when Trader Joe's carries their pie dough. It means summer is coming and people will be making more pies! I came across this recipe in Sunset and knew I had to make it. Benjamin always says, "oo quiche" whenever we're at a random bakery and I figured I could and should top any store bought quiche.
This recipe was not only easy but looks pretty (a good thing) and it's super rich. Note that there are only 3 eggs used for a whole quiche! The rest of the goodness comes from 1 cup half-and-half. Need I say more?
Recipe thanks to Sunset
Ingredients You'll Need:
- 1 sheet pie dough
- 1 T butter
- 3 medium leeks, rinsed and sliced thin
- 2-3 bunches green onions, sliced
- 1/2 red onion, cut into half moons
- kosher salt
- 1 T flour
- 1 cup half-and-half
- 3 eggs
- 2 cups shredded sharp white cheddar
1. Preheat oven to 425. Roll out the pie dough into a 9 inch pie pan, crimp edges (mine never look pretty) and line the dough with parchment paper then fill with dried beans or pie weights. Bake until golden- about 15 minutes.
2. While it's cooking melt 1 tablespoon butter in a saucepan then add leeks, green onion, and red onion. Add 1/2 teaspoon kosher salt and saute until tender - about 20 minutes on medium- not too hot!
3. Whisk together 1 Tablespoon flour, half and half, eggs, 1/2 teaspoon kosher salt and the cheese. Stir in 3/4 of the onion mixture and pour the filling into the pie shell. Sprinkle rest of the onions on top.
4. Bake until the knife inserted comes out clean, about 20-30 minutes. I always shake the pie a bit too to make sure it's set. I covered the edges of the pie with foil until the last 10 minutes or so because I feared they would get too dark.
Let it sit 10 minutes then cut in and enjoy! A nice dish to make Easter weekend, don't you think?