Basic Quiche
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
- Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
- 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.
- In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
- 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.
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.
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.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
