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.Tip: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1864.46 Kcal (7806 kJ) | ||
| Calories from fat | 1358.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.89g | 232% | |
|---|---|---|---|
| Cholesterol | 971.36mg | 324% | |
| Sodium | 2736.66mg | 114% | |
| Potassium | 1303.82mg | 28% | |
| Total Carbs | 31.1g | 10% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 6.55g | 26% | |
| Protein | 100.5g | 201% | |
| Vitamin C | 86mg | 143% | |
| Iron | 7.2mg | 40% | |
| Calcium | 2714.5mg | 271% | |
| Amount Per 100 g | |||
| Calories | 211.05 Kcal (884 kJ) | ||
| Calories from fat | 153.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.08g | 232% | |
|---|---|---|---|
| Cholesterol | 109.95mg | 324% | |
| Sodium | 309.78mg | 114% | |
| Potassium | 147.59mg | 28% | |
| Total Carbs | 3.52g | 10% | |
| Sugars | 0.08g | 3% | |
| Dietary Fiber | 0.74g | 26% | |
| Protein | 11.38g | 201% | |
| Vitamin C | 9.7mg | 143% | |
| Iron | 0.8mg | 40% | |
| Calcium | 307.3mg | 271% | |
* 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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