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.

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.

Ratings & Reviews

Athenatoo's Review

Christianne1
August 16, 2014
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!

Boldish's Review

Patten
April 21, 2014
Tried this recipe twice and believe it will be the only recipe I use for quiche. I didn't use Gruyere because I didn't have it on hand, I substituted other cheese and it was still very good.

cajunchef504's Review

Boldish
January 19, 2013
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!

curlyd1239's Review

KLB1234
December 25, 2012
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!!!!

ericg75's Review

ericg75
July 06, 2012
N/A

CV91915's Review

foxegurl266
September 12, 2011
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. Everyone swooned.

aljohnson's Review

cajunchef504
May 26, 2011
N/A

GailHahs4's Review

kimberlyG
February 16, 2011
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!!

foxegurl266's Review

kcoultas1
January 30, 2011
Delicious and fun to make. I've never had Gruyere, but it was good. My husband liked it but would have wanted some meat in it.

dani75's Review

Athenatoo
January 06, 2011
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.