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Basic Quiche

Basic Quiche
Photo by Petrina Tinslay

Ingredients

  • 8 ounces Gruyère, grated
  • 8 ounces Gruyère, grated
  • ¾ cup half-and-half
  • 1 tablespoon olive oil
  • 1 cup fresh flat-leaf parsley, chopped
  • 1/8 teaspoon ground nutmeg
  • 1 cup fresh flat-leaf parsley, chopped
  • + 13 more ingredients
    • 1 tablespoon olive oil
    • 1/8 teaspoon ground nutmeg
    • 4 eggs
    • 1 1 store-bought frozen piecrust in a tin
    • 2 medium yellow onions, diced
    • ¾ teaspoon kosher salt
    • ¾ cup half-and-half
    • ½ teaspoon black pepper
    • ¾ teaspoon kosher salt
    • ½ teaspoon black pepper
    • 1 1 store-bought frozen piecrust in a tin
    • 2 medium yellow onions, diced
    • 4 eggs

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...

View full recipe at My Recipes

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