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Basic Quiche

Petrina Tinslay
Serves 6 Hands-On Time: 20m Total Time: 1hr 00m

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 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 Gruyère, 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.
By Kate Merker,  November 2005
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Quick Tip

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

Nutritional Information

  • Per Serving
  • Calories 362Calories From Fat 66
  • Protein  18g
  • Carbohydrate  18g
  • Sugar  2g
  • Fiber  1g
  • Fat  27g
  • Sat Fat  13g
  • Calcium  454mg
  • Iron  2mg
  • Sodium  533mg
  • Cholesterol  198mg
What does this mean? See Nutrition 101.

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