Pea, Scallion, and Gruyère Quiche

pea-scallion-quiche
Photo by Johnny Miller
Pea, Scallion, and Gruyère Quiche 3.6 25 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 405 calories
    • Fat 28 g
    • Sat Fat 14 g
    • Cholesterol 198 mg
    • Sodium 537 mg
    • Protein 15 g
    • Carbohydrate 24 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 301 mg

Heat oven to 375° F with the rack in the lowest position. Press the piecrust into a 9-inch pie plate. Sprinkle the bottom with the cheese.

Whisk together the eggs, half-and-half, peas, scallions, ¾ teaspoon salt, and ¼ teaspoon pepper. Pour the mixture in the piecrust. Bake until the crust is golden brown and the filling is set, 50 to 55 minutes. Let rest for 5 minutes before serving.

Serve the quiche warm or at room temperature with the salad.

Ingredients

  1. Check 1 9-inch refrigerated rolled piecrust (from a 15-ounce package)
  2. Check 4 ounces Gruyere, grated (about 1 cup)
  3. Check 4 large eggs, lightly beaten
  4. Check 2 cups half-and-half
  5. Check 3/4 cup frozen peas
  6. Check 2 scallions, sliced
  7. Check kosher salt and black pepper
  8. Check green salad, for serving

Directions

  1. Heat oven to 375° F with the rack in the lowest position. Press the piecrust into a 9-inch pie plate. Sprinkle the bottom with the cheese.
  2. Whisk together the eggs, half-and-half, peas, scallions, ¾ teaspoon salt, and ¼ teaspoon pepper. Pour the mixture in the piecrust. Bake until the crust is golden brown and the filling is set, 50 to 55 minutes. Let rest for 5 minutes before serving.
  3. Serve the quiche warm or at room temperature with the salad.