Basic Quiche

• 1 tablespoon olive oil
• 2 medium yellow onions, diced
• 34 teaspoon kosher salt
• 12 teaspoon black pepper
• 1 cup fresh flat-leaf parsley, chopped
• 4 eggs
• 34 cup half-and-half
• 8 ounces gruyere, grated
• 18 teaspoon ground nutmeg
• 1 frozen pie crust, in tin

1. Heat oven to 375F
2. In a large skillet, over medium-low heat, heat the oil.
3. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
4. Cover and cook until the onions are softened, 5 to 7 minutes.
5. Add the parsley and cook, covered, for 2 minutes more.
6. Meanwhile, whisk together the eggs and half-and-half.
7. Stir in the Gruyere, nutmeg, the remaining salt and pepper, and the onion mixture.
8. Place the piecrust on a foil-lined baking sheet.
9. Scrape the egg mixture into the piecrust; it will be very full.
10. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes.
11. Let rest for 5 minutes.
12. Cut into wedges and serve.

olive oil, yellow onions, kosher salt, black pepper, parsley, eggs, gruyere, ground nutmeg, frozen pie crust

Taken from www.food.com/recipe/basic-quiche-362969 (may not work)