Although you could take the time to make a pastry crust, for a super quick, weeknight version of quiche, use a store bought piecrust. The simple filling — eggs, sautéed onions, grated cheese, and fresh parsley — can easily be modified to your liking. Leftover vegetables, ends of cheeses, and mixed herbs can all be stirred into the egg mixture before being baked in the crust. For a more hearty version, add cooked ham, bacon, or roasted chicken.
Once you know the basic recipe — which is absolutely delicious on its own — the creative possibilities for quiche are endless. Get it now and
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
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin
- 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.
NUTRITION PER SERVING: CALORIES 587.76(65% from fat); FAT 42.42g (sat 17.55g); PROTEIN 26.89mg; CALCIUM 687.46mg; SODIUM 703.71mg; FIBER 1.67g; CARBOHYDRATE 24.89g; IRON 2.89mg