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Earlier this week I had to make a dessert for my oldest to share with some classmates.  Seems it was “Pi and Phi Day,”  so the teacher asked for desserts that were round or rectangular.  I decided on a chocolate chess pie {I’ll share later, I promise} and went the super easy route {Ok, let’s just call it what it is.  I cheated.} and bought refrigerated pie crusts.

I hope we’ll still be friends after that little declaration.

The package came with two pie crusts, so I had the other one sitting in my freezer.  Hmmm. What to do.  What to do.  And then…it hit me.  Quiche.

Admittedly, I’m a little out of practice with making quiche, so a quick tap on the iPad {wholly moly is that thing addictive} and I found a super simple {think of it as quiche with training wheels} on the Real Simple site.  A couple of simple modifications and voila a lovely quiche.

So here is the evidence.  The refrigerated pie crust.  The good news is, you’ll only need to tackle the filling.  You can thank me {I mean the kind folks at Real Simple Magazine} for that little idea.  Now that we’ve gotten that out of the way, go ahead and pre-heat your oven to 375 degrees.

You’ll need to grate 8 ounces of Gruyere cheese.  This takes just a minute or two to accomplish.  Oh, and see those Pearl tomatoes in the background {the ones I used here}, I sliced up 5 of them to put on top of the filling.

Chop 1 cup of flat leaf (Italian) parsley and set aside.  You’ll add it to the chopped onion in a little bit.

Add a 1/2 tbsp of extra-virgin olive oil and a 1/2 tbsp of unsalted butter to a large (a 10-inch skillet will work) skillet over medium-low heat.  Add the chopped onion and saute until the onion becomes soft and translucent.  Also add a 1/2 tsp of Kosher salt and a couple of grinds of black pepper from your pepper mill.

 Next, add in 1 cup of chopped parsley and stir to combine.  Remove the skillet from the heat.

Add 4 brown eggs to a mixing bowl.  Next, add 3/4 cup of half and half.

Use a wire whisk to combine the eggs with the half and half.

Grate about 1/8 of a tsp of nutmeg into the egg mixture and 1/2 tsp of Kosher salt.  Oh, the smell of freshly grated nutmeg is amazing.

Now your ready to add the onion-parsley mixture to the egg mixture.

Add the grated gruyere cheese to the filling and stir to combine.

Your filling is now ready to go into the pie crust.  Easy, right?

Set your pie crust/pan onto a baking sheet.  Pour the filling into the pie crust.

After I put the filling into the pie crust, I placed 10 slices of the Pearl tomatoes on top, pressing them just slightly into the filling.  Of course, you can omit the tomatoes, but they look so pretty.  Set a timer for 35 minutes. It’s ready to go into the oven at this point.

Here’s another look at the quiche before she goes into the pre-heated oven.

The quiche took 35 minutes in my oven.  The original recipe calls for a baking time of 35 to 40 minutes, so keep in mind that all ovens are different.  And oh, she was very tasty.

Herb and Gruyere Quiche


1 9-inch refrigerated pie crust

1/2 tbsp extra-virgin olive oil

1/2 tbsp unsalted butter

1 large Vidalia onion, chopped

Kosher salt and freshly ground black pepper

1 cup flat-leaf (Italian) parsley, chopped

4 large eggs

3/4 cup half and half

1/8 tsp freshly ground nutmeg

8 ounce Gruyere, grated


Heat oven to 375 degrees.  Place prepared crust (mine was already in a pie plate) onto a baking sheet.

Heat the olive oil and butter in a large skillet over medium-low heat.  Add the onions and 1/2 teaspoon of Kosher salt and a couple of grinds of the pepper mill and cook, stirring occasionally, until onions are soft and translucent, about 5 to 7 minutes.  Stir in the chopped parsley.

In a large mixing bowl, whisk together the eggs, half and half, nutmetg, and 1/4 tsp of Kosher salt.  Stir in the onion mixture and the Gruyere.  Pour the egg mixture into the pie crust.  Bake until a knife inserted into the center comes out clean, 35-40 minutes.  Let rest for 5-10 minutes before slicing and serving.

Serves: 6

Hope you all have a wonderful weekend.  And, thanks so much for stopping by.  See you Monday!

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