Three-Onion Quiche

By Sunset
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This was really tasty! You do need to be an onion fan, but it's seriously delicious. I used a deep dish Pillsbury pie crust and it was the perfect size for the recipe. I did not weigh it down or anything, but I did score the bottom of the crust a little bit. I needed to cook for the full 30 minutes.
Elizabeth Madden   •  3 Sep   •  Report
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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*

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