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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This quiche calls for store-bought frozen piecrust, which is a wonderful time-saver. Simply fill the piecrust with a mixture of sautéed yellow onions, fresh parsley, half and half, and Gruyère cheese. A sprinkle of ground nutmeg adds a little sweetness and brings all the flavors together. Ingredients:
1 tablespoon olive oil |
2 medium yellow onions, diced |
3/4 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 cup fresh flat-leaf parsley, chopped |
4 eggs |
3/4 cup half-and-half |
8 ounces gruyère, grated |
1/8 teaspoon ground nutmeg |
1 1 store-bought frozen piecrust in a tin |
Directions:
1. Heat oven to 375° F.In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more.Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.Tip: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese.
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