Basic Quiche

This recipe is what started my obsession with quiches and other savory tarts. Try caramelizing an onion and and doing a bacon and caramelized onion quiche with Gruyere or Gouda.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    9-inch refrigerated piecrust

  • 2

    tablespoons olive oil

  • 2

    medium onions, chopped

  • Kosher salt and black pepper

  • 1

    cup fresh flat-leaf parsley, chopped

  • 4

    large eggs

  • 3/4

    cup half-and-half

  • 1/8

    teaspoon ground nutmeg

  • 8

    ounces Gruyere, grated

  • 4

    cups mixed greens

Directions

Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.

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