Basic Quiche

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

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. 
By Kate Merker,  November 2005

Quick Tip

Tailor this quiche to your liking by stirring in a handful of chopped cooked ham, sauteed spinach, or sautéed broccoli with the cheese.

Nutritional Information

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

Did you try this recipe? How did you like it?

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