Leek Quiche

Crust: 2C flour, 2/3 cups butter, give or take 1/2 cup ice water
4T butter or oil
6 cups thinly sliced leeks
salt and pepper
1/4 cup mixed fresh herbs
6 eggs at room temp
2 cups cream, half-and-half, or milk, heated just until warm

1. preheat oven to 425 degrees. Bake the chilled crust for 10-12
minutes. Reduce the temp to 325 degrees.
2. Put the butter or oil in a large, deep skillet over medium heat.
When hot, add the onion and some salt and pepper. Turn the heat up to
medium-high and cook, stirring frequently, until the onion is very
soft and lightly browned (at least 20 minutes, probably longer). Cook
until practically melted. Add the herbs, stir, turn off the heat and
cool slightly. Combine the eggs and cream in a bowl, then add the
onion mixture.
3. Pour the egg mixture into the crust. Bake for 30-40 minutes, or
until almost firm. Cool on a wire rack.