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

Kate Merker

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Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375°F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.

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  • 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. 

Nutrition Facts

362 calories; fat 27g; saturated fat 13g; calories from fat 66%; cholesterol 198mg; sodium 533mg; protein 18g; carbohydrates 18g; fiber 1g; sugars 2g; calcium 454mg; iron 2mg.
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