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To make the quiche:
4 Preheat the oven to 425F. Prick the bottom of the crust all over with a fork, cover with foil, and weight with pie weights (uncooked rice or dried beans work well for this). Bake the crust for 15 minutes, then carefully remove the foil and weights (save the weights for future use), and bake for another 10 minutes, until the shell looks cooked and is beginning to turn slightly golden, but before it gets really brown. Remove the crust from the oven, and turn the heat down to 350F.
5 Meanwhile heat the milk over low heat (don't let it get too hot -- you just want it warm). Thinly slice the onion. Remove the tough outer leaves of the leek, slice lengthwise to open the leek in half (leave it attached at a the root, and don't cut all the way through), and wash thoroughly in cold water. Slice the leeks finely. Chop the scallions.
6 Heat the olive oil in a large skillet, then sauté the onions and leeks until they're nice and tender (10-15 minutes). 
7 Beat the eggs in a mixing bowl. Add the milk, cheese, salt and cooked onion mixture, along with the chopped scallions. Stir it all up, then pour into your pre-baked pastry shell. (I like to place the shell on a larger baking pan, to catch any potential drips and spillages).
8 Bake at 350F for 35-45 minutes, until the egg mixture is firm and set (be careful not to let it cook to the point where it's dried out, though). If you've used a 2-piece tart pan, remove the edges. Serve and enjoy! 

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