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| herb quiche |
Basic Herb Quiche
1 refrigerated rolled pie crust
2 tsp olive oil
1 large onion, finely chopped
salt and pepper
2-4 Tbsp of dried parsley, depending on taste
4 eggs
3/4 cup sour cream
1/2 cup milk
4 oz Gruyère cheese, grated
Heat oven to 425 degrees. Place pie crust in pie pan. Place on rimmed baking sheet and bake until lightly golden, 12-15 minutes. Remove and reduce oven heat to 375 degrees.
Heat oil in skillet over medium heat. Add onion and 1/4 tsp each salt and pepper. Cook, stirring occasionally, 5-7 minutes. Stir in parsley and remove from heat. In a large bowl, whisk together the eggs, sour cream, milk, and 1/4 tsp each salt and pepper. Gently stir in the onion mixture and the grated Gruyère. Pour the egg mixture into the crust. Bake until just set and knife inserted into the center comes clean, about 35-40 minutes. Let rest 5 minutes before serving. Serves 8.
source: recipe from woman's day, May 2011
