Basic Quiche

I decided to try my hand at making a quiche this week. I adore a good quiche. Oddly, it reminds me of High School. Wondering how that could be? There was a bakery across the street from the HS that I would often eat at for lunch that had an amazing spinach and tomato quiche.

Prep for this was rather easy. Surprisingly so. Had I known there were so few ingredients I would have tried this sooner. Here are a few things that I did differently than the base recipe :

Instead of two med onions I used 1 large one. (It was a sweet onion.) I used a pie crust that came in it’s own tin. I was short by perhaps an ounce to two ounces of the Gruyere. I also added some bacon that I didn’t want to go to waste (half a package). Oh, and the onions were then cooked in the bacon grease so I didn’t the oil…

I checked on the quiche every 5 minutes after the 30 min mark – I really don’t like burnt and/or overcooked quiche. (Trust me burnt eggs is not a pleasant smell.)

The quiche came out of the oven just under the 40 min mark and smelled wonderful. After another five minutes I could attest to the fact that the flavor matched the smell and my first quiche was a success.

What I really like about this recipe is that you can change up the ingredients. Don’t like parsley? Add spinach and tomato. Try different combinations.

Image by Cheryl



  • 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 (optional)


  1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
  3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
  4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.

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