Basic Quiche

By jojomail1

This is my go-to recipe for quiche. I've served it at numerous brunches to much acclaim. The gruyere and nutmeg produce a highly flavorful, decadent quiche. Glad it made the magazine's top 20 of '09, Could add other fillings. 20 minutes of hands-on time, 1 hour total.

Ingredients

• 1 * 1 tablespoon olive oil
• 2 * 2 medium yellow onions, diced
• 3/4 * 3/4 teaspoon kosher salt
• 1/2 * 1/2 teaspoon black pepper
• 1 * 1 cup fresh flat-leaf parsley, chopped
• 4 * 4 eggs
• 3/4 * 3/4 cup half-and-half
• 8 * 8 ounces Gruyere, grated
• 1/8 * 1/8 teaspoon ground nutmeg
• 1 * 1 store-bought frozen piecrust in a tin

Preparation

Step 1

1. Heat oven to 375° F.
2. In a large skillet, over medium-low heat, heat the oil. Add the onions, ½ teaspoon of the salt, and ¼ 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.
3. Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
4. 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.