Leek and Onion Quiche

Ingredients

• 0.3 cup butter 
• 2 tablespoons butter melted
• 4 ounces gruye@sre cheese shredded divided
• 4  eggs lightly beaten
• 1.5 cups flour all-purpose
• 2 teaspoons garlic minced
• 0.3 teaspoon ground pepper white
• 1 cup leeks white chopped ( serving only)
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 3 tablespoons shortening 
• 0.5 teaspoon tarragon dried whole
• 4 tablespoons water cold
• 2 cups whipping cream 

Equipment

• frying pan
• oven
• whisk
• wire rack
• blender
• aluminum foil

Directions

1. Combine flour and 1/2 teaspoon salt; cut in butter and shortening with pastry blender until mixture is crumbly.
2. 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.
3. 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.
4. Spread pie weights over bottom and up sides of foil-lined pastry.
5. Bake at 425 for 15 minutes.
6. Remove aluminum foil and pie weights.
7. Bake an additional 5 minutes.
8. Let cool completely on a wire rack.
9. Saute onion, leeks, and garlic in 2 tablespoons butter in a large skillet over medium-high heat until vegetables are tender.
10. Remove from heat; stir in tarragon.
11. Sprinkle 1/4 cup cheese in baked pastry shell. Spoon onion mixture over cheese.
12. Combine eggs and remaining ingredients; stir with a wire whisk.
13. Pour over onion mixture in pastry shell.
14. Sprinkle with remaining 3/4 cup cheese.
15. Bake at 350 for 30 minutes or just until set.
16. Let stand 10 minutes before slicing.