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Roll out the Flaky All-Butter Pie Dough and press it into a 9-inch springform pan.
Chill the dough in the freezer for 10-15 minutes.
Parbake the crust by lining it with foil and filling it with pie weights or dried beans/rice. Bake at 425°F until the top of the crust is set and starting to brown, about 20-25 minutes.
Remove the pie weights and bake the crust for 5 more minutes at 325°F until fully dried out and golden brown on the bottom.
Brush the parbaked crust with an egg wash to seal any cracks.
Ssauté the onions, garlic, scallions, shallot, and leek until soft and translucent.
Season the allium mixture with salt, pepper, and white wine vinegar.
Blend the eggs, milk and cream together until smooth.
Scatter the sautéed alliums in the bottom of the parbaked crust, then pour the egg, cream and milk mixture over top.
Arrange the reserved onion petals on top of the filling.
Bake the quiche at 325°F for 50-60 minutes, until the center is just set.
Allow the quiche to cool completely before slicing and serving.