Ingredients

• • 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

Directions

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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