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Basic Quiche

Photo: Petrina Tinslay
Prep time 20 mins
Other time 40 mins
Yield Makes 4 servings
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.

Ingredients

  • 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
  • 4 eggs
  • 3/4 cup half-and-half
  • 8 ounces Gruyère, grated
  • 1/8 teaspoon ground nutmeg
  • 1 1 store-bought frozen piecrust in a tin

Nutrition Information

  • calcium 687.46 mg
  • calories 587.76
  • caloriesfromfat 65 %
  • carbohydrate 24.89 g
  • fat 42.42 g
  • fiber 1.67 g
  • iron 2.89 mg
  • protein 26.89 mg
  • satfat 17.55 g
  • sodium 703.71 mg

How to Make It

  1. 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.