I love Quiche for breakfast or lunch. Did you know that Quiche was originated in Germany during the medieval kingdom of Lotharingen. The French later renamed Lorraine. Prep. 1 hour | Serves 6
1-9-inch refrigerated piecrust
2 tablespoons olive oil
2 medium onions, chopped
1 cup fresh flat-leaf parsley,chopped or 2 cups fresh spinach, chopped
4 large eggs
3/4 cup half-and-half or Crème fraiche
1/8 teaspoon ground nutmeg
8 ounces Gruyere (Emmental), grated (you can also use Goat cheese, or Swiss cheese)
Salt & pepper
4 cups of mixed greens
Heat oven to 375 degrees Fahrenheit. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley or spinach.
In a large bowl, whisk to gather the eggs, half-and-half, nutmeg, and 1/4 teaspoon salt. Stir in the onion mixture and the cheese of your choice.
Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let it sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with 1/4 teaspoon each salt and pepper. Serve greens with the quiche.