Basic Quiche

Contributed by: Kristen White
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

Directions
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. You can also switch up the cheese.

Yield: Makes 4 servings