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

1. Heat oven to 375° F. Fit the crust right into a 9-inch cake plate. Put on a baking sheet.
2. 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.
3. Inside a large bowl, whisk together the eggs, half-and-half, nutmeg, and teaspoon salt. Stir within the onion mixture and also the Gruyre.
4. 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.

Backed Tales