There cannot be enough said about quiche. It's great cold or warm, for breakfast, lunch or dinner. It's elegant and casual at the same time. It can be modified to individual portions for appetizers.

This particular quiche embraces all the fresh lovely onions of spring. The onions are sauteed for a while so their flavor mellows out and becomes sweet.

I altered this recipe a bit by using non-fat half and half and low fat cheese - so really, it's not too bad for you. No really, I swear..about 300 calories per serving.

THREE ONION QUICHE
(adapted from Sunset Magazine)

1 sheet refrigerated pie dough for 9 inch pie pan
1 tbl. butter
3 medium leeks, white and light green parts chopped thinly
2 bunches of green onions, chopped into large pieces
1/2 red onion, diced
1 c. half and half (I used fat-free)
1 tbl. flour
1 tsp. salt, divided
3 large eggs
2 c. sharp, white cheddar cheese (I used low fat, pre-shredded)

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. Sauté 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.