Basic Quiche

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

Preparation

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.