Basic Quiche

Name: Basic Quiche
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 Gruyere, grated; 1/8 teaspoon ground nutmeg; 1 1 store-bought frozen piecrust in a tin

10 ingredients

5 steps

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 Gruyere, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin

Directions

1

Heat oven to 375° F.
2

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.
3

Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyere, nutmeg, the remaining salt and pepper, and the onion mixture.
4

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.
5

Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese.