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Basic quiche recipe with cream

27-01-2017, 19:31

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Basic quiche recipe with cream

Per Serving

Calories 362 calories
Calories 66 energy
Fat 27 g
Sitting Fat 13 g
Cholesterol 198 mg
Sodium 533 mg
Protein 18 g
Carb 18 g
Sugar 2 g
Fiber 1 g
Iron 2 mg
Calcium 454 mg

Heat oven to 375° F. Fit the crust right into a 9-inch cake plate. Put on a baking sheet.

Heat 1 tablespoon from the oil inside a large skillet over medium-low heat. Add some onions and teaspoon all of pepper and salt and prepare, stirring from time to time, until soft, five to seven minutes. Stir within the parsley.

Inside a large bowl, whisk together the eggs, half-and-half, nutmeg, and teaspoon salt. Stir within the onion mixture and also the Gruyre.

Ingredients

1 9-inch refrigerated piecrust

Check two tablespoons essential olive oil

Check 2 medium onions, chopped

Check Kosher salt and pepper

Check 1 cup fresh flat-leaf parsley, chopped

Check 4 large eggs

Check 3/4 cup half-and-half

Check 1/8 teaspoon ground nutmeg

Check 8 ounces Gruyere, grated

Check

4 cups mixed vegetables

Directions

Heat oven to 375° F. Fit the crust right into a 9-inch cake plate. Put on a baking sheet.
Heat 1 tablespoon from the oil inside a large skillet over medium-low heat. Add some onions and teaspoon all of pepper and salt and prepare, stirring from time to time, until soft, five to seven minutes. Stir within the parsley.
Inside a large bowl, whisk together the eggs, half-and-half, nutmeg, and teaspoon salt. Stir within the onion mixture and also the Gruyre.
Pour the egg mixture in to the crust. Bake until a knife placed within the center arrives clean, 35 to 40 minutes. Let take a few minutes. Drizzle the vegetables using the remaining tablespoon of oil and sprinkle with teaspoon each pepper and salt. Serve using the quiche.

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