1 9-inch refrigerated rolled piecrust (from a 15-ounce package)
4 ounces Gruyere, grated (about 1 cup)
4 large eggs, lightly beaten
2 cups half-and-half
3/4 cup frozen peas
2 scallions, sliced
kosher salt and black pepper
green salad, for serving
Sat fat 14g
How to Make It
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.