Basic Quiche

Basic Quiche Recipe
Photo: Petrina Tinslay
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.

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 40 Minutes

Nutritional 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

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

Preparation

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.

Note:

Kate Merker,

November 2005
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