Basic Quiche

Serves 4

1 tbsp. Olive Oil

2 medium yellow onions. Diced

¼ tsp. kosher salt (divided)

½ tsp. black pepper, freshly ground (divided)

1 cup fresh flat-leaf parsley, chopped

4 large eggs

¾ cup half and half cream

8 oz. Gruyere cheese, grated

1/8 tsp. ground nutmeg

1 pie crust, store-bought or fresh

Pre-heat oven to 375 degrees F.

Place the pie crust in a 10" quiche pan or pie tin, fitting it into the dish.
In a large skillet over medium-high heat, heat the oil. Add the onions, ½ tsp, of the salt and ¼ tsp. of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes.
Add the parsley and cook, covered, another 2 minutes.
Meanwhile in a large bowl, whisk together the eggs and cream Stir in the Gruyere, nutmeg and remaining salt and pepper. Add the onion mixture.
Pour the batter into the pie crust, it should be quite full.
Bake until the filling is set and a knife inserted in the center comes out clean.
Cut into wedges and serve.

Serve with: Small, fresh salad, dry white wine

It’s a good idea to bake the quiche on a baking sheet, or with a sheet of foil under it, in case it overflows in the oven.

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