Directions:
- 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 eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
- Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 693.58 Kcal (2904 kJ) | ||
| Calories from fat | 474.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.76g | 81% | |
|---|---|---|---|
| Cholesterol | 242.84mg | 81% | |
| Sodium | 917.93mg | 38% | |
| Potassium | 354.57mg | 8% | |
| Total Carbs | 28.14g | 9% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 28.03g | 56% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 3.3mg | 18% | |
| Calcium | 683mg | 68% | |
| Amount Per 100 g | |||
| Calories | 257.5 Kcal (1078 kJ) | ||
| Calories from fat | 176.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.59g | 81% | |
|---|---|---|---|
| Cholesterol | 90.16mg | 81% | |
| Sodium | 340.79mg | 38% | |
| Potassium | 131.64mg | 8% | |
| Total Carbs | 10.45g | 9% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 1.15g | 12% | |
| Protein | 10.41g | 56% | |
| Vitamin C | 8mg | 36% | |
| Iron | 1.2mg | 18% | |
| Calcium | 253.6mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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