ORIGINAL QUICHES

By sarey

Ingredients

• 1 T OLIVE OIL
• 2 MEDIUM YELLOW ONIONS, DICED
• 3/4 t SALT
• 1/2 t PEPPER
• 1 C FRESH FLAT LEAF PARSLEY, CHOPPED
• 4 EGGS
• 3/4 C HALF & HALF
• 8 OZ GRUYERE, GRATED
• 1/8 t NUTMEG
• 1 FROZEN PIE CRUST

Preparation

Step 1

HEAT OVEN TO 375

IN A LARGE SKILLET, OVER MEDIUM LOW HEAT, HEAT THE OIL. ADD THE ONIONS, 1/2 t OF THE SALT, AND 1/4 t OF THE PEPPER. COVER AND COOK UNTIL THE ONIONS ARE SOFTENED, 5-7 MINUTES. ADD THE PARSLEY AND COOK, COVERED, FOR 2 MINUTES MORE.

MEANWHILE, WHISK TOGETHER THE EGGS AND HALF & HALF. STIR IN THE CHEESE, NUTMEG, AND THE REMAINING SLAT AND PEPPER AND 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