Basic Quiche

Basic Quiche
Petrina Tinslay
Use store-bought piecrust to make this easy quiche; it can be prepared and refrigerated up to 1 day ahead.

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Serves 6
preparation
20
minutes
cooking
60
minutes

Ingredients

1
9-inch refrigerated piecrust
2
tablespoons
olive oil
2
medium onions, chopped
Kosher salt and black pepper
1
cup
fresh flat-leaf parsley, chopped
4
large eggs
3/4
cup
half-and-half
1/8
teaspoon
ground nutmeg
8
ounces
Gruyere, grated
4
cups
mixed greens

Directions

  1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
  3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
  4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche. 
Kate Merker
October 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 66 %
  • Fat 27 g
  • Sat Fat 13 g
  • Cholesterol 198 mg
  • Sodium 533 mg
  • Protein 18 g
  • Carbohydrate 18 g
  • Fiber 1 g
  • Sugar 2 g
  • Calcium 454 mg
  • Iron 2 mg
What does this mean? See Nutrition 101.

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