This quiche calls for store-bought frozen piecrust, which is a wonderful time-saver. Simply fill the piecrust with a mixture of sautéed yellow onions, fresh parsley, half and half, and Gruyère cheese. A sprinkle of ground nutmeg adds a little sweetness and brings all the flavors together.
1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin
How to Make It
Heat oven to 375° F.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more.
Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Tip: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese.
Second try with this recipe and it was great. Changes I made were cutting salt in half, used 1/2 Monterrey Jack cheese and 1/2 Swiss instead of gruyere, added cut asparagus to skillet with spinach after onion sautéed. Used a Pillsbury refrigerator pie crust in a quiche dish and baked before filling. Second half of baking I added asparagus spears on top with slices of tomato in between spears. It was beautiful and tasted great!
This quiche was delicious and a hit at brunch. I only had 4 oz. of gruyere on hand, and that was plenty. I used a ready made deep dish pie crust, and the filling reached the brim. I can't imagine where double the cheese would have gone!
I made this for dinner and it was great. I had everything in the fridge except the cheese but after reading the reviews it didn't matter. With this recipe ingredients are limitless, I added spinach, onions, peppers, mushrooms, some chopped ham I needed to use up and mon/jack cheese, the one thing I did omit was the crust and it was still good, this is a keeper!!!!
I made this for brunch last weekend. This is by far the best quiche I have ever eaten, anywhere.
I was unable to find gruyere cheese, so I substituted colby jack and a small amount of jack with habanero peppers, which I had on hand. I added some baby bella mushrooms while the onions cooked, and stirred in some cubed ham before filling the crust.
Yum!!! This is a delicious quiche. I did change the recipe a bit. I added a cup of diced ham and only used one onion instead of two. I baked it in a Trader Joes crust in my own pie pan for 40 minutes. It came out perfect. My husband and I loved it. Will only use this recipe from now on for quiche. Yes....my husband eats quiche!!
I made this for brunch with pear salad and spicy potatoes. It was amazing. It looked too simple to be so good. But it is just the perfect combination of just the right ingredients. I didn't change anything except I used a refrigerated pie crust in a glass dish. I would recommend using a food processor to grate the cheese as it is very hard.
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