Gruyère Cheese Quiche for Dinner & Breakfast

Nicole Fabian-Weber
Food & Party

quicheWhat's there not to like about quiche? It's filling, it's cheesy, and it's like eating pie for a meal. Take a break from grilling and whip up this Gruyère cheese quiche for dinner tonight (or, if you must, bring it as a side to a barbecue). And the best part? You can have it again for breakfast!

Basic Quiche from Real Simple:

  • 1 9-inch refrigerated piecrust
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • Kosher salt and black pepper
  • 1 cup fresh flat-leaf parsley, chopped
  • 4 large eggs
  • 3/4 cup half-and-half
  • 1/8 teaspoon ground nutmeg
  • 8 ounces Gruyere, grated
  • 4 cups mixed greens

Heat your oven to 375. Fit the crust into a 9-inch pie plate. Place on a baking sheet.

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.

In a large bowl, whisk together the eggs, half-and-half, nutmeg, and 1/4 teaspoon salt. Stir in the onion mixture and the Gruyère.

Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, usually about 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with 1/4 teaspoon each salt and pepper. Serve with the quiche.


Image via little blue hen/Flickr

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