Nutrition info - Recipes
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Perk up your lips, your taste buds are going for a tasty treat. So good you'll want to quiche it once and then quiche it again! A very simple dish that lends itself to your improvisations!
Ingredients
For 4 people
- 1 tablespoon(s) olive oil
- 2 medium yellow onions, diced
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 16 tablespoon(s) fresh flat-leaf parsley, chopped
- 4 eggs
- 3/4 cup(s) half and half
- 8 ounce(s) Gruyere, grated
- 1/8 teaspoon(s) ground nutmeg
- 1 frozen piecrust in a tin
Directions
Heat oven to 375 degrees.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 tsp. of the salt, and 1/4 tsp. 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 Gruyere, 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 facts
- Kcal: 616.84 kcal
- Fibers (g): 1.93g
- Sodium (mg): 1229.59mg
- Carbs: 31.78g
- Fat: 44.47g
- Saturated fat (g): 20.67g
- Proteins: 26.64g