Leek And Onion Quiche

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons butter
• 3 tablespoons shortening
• 4 tablespoons cold water
• 1 cup chopped onion
• 1 cup chopped leeks (white portion only)
• 2 teaspoons minced garlic
• 2 tablespoons butter, melted
• 1/2 teaspoon dried whole tarragon
• 1 cup (4 ounces) shredded Gruye@Sre cheese, divided
• 4 eggs, lightly beaten
• 2 cups whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

1. Combine flour and 1/2 teaspoon salt; cut in butter and shortening with pastry blender until mixture is crumbly. Sprinkle water (1 tablespoon at a time) over surface, stirring with a fork until dry ingredients are moistened. Shape into a ball; chill 1 hour.
2. Roll pastry to a 12-inch circle on a floured surface. Line a 10-inch quiche dish with pastry; trim excess pastry around edges. Chill 30 minutes. Line dish with aluminum foil; add pie weights. Spread pie weights over bottom and up sides of foil-lined pastry. Bake at 425u0b0 for 15 minutes. Remove aluminum foil and pie weights. Bake an additional 5 minutes. Let cool completely on a wire rack.
3. Saute onion, leeks, and garlic in 2 tablespoons butter in a large skillet over medium-high heat until vegetables are tender. Remove from heat; stir in tarragon. Sprinkle 1/4 cup cheese in baked pastry shell. Spoon onion mixture over cheese. Combine eggs and remaining ingredients; stir with a wire whisk. Pour over onion mixture in pastry shell. Sprinkle with remaining 3/4 cup cheese. Bake at 350u0b0 for 30 minutes or just until set. Let stand 10 minutes before slicing.

flour, salt, butter, shortening, cold water, onion, leeks, garlic, butter, tarragon, gruyesre cheese, eggs, whipping cream, salt, ground white pepper

Taken from www.myrecipes.com/recipe/leek-onion-quiche (may not work)