Onion and Cheese Quiche

PREP TIME: 15 minutes
COOK TIME: 45 minutes

Ingredients
1 refrigerated store-bought pie crust
1 tablespoon butter
2 medium yellow onions, thinly sliced or chopped
4 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Pinch of ground nutmeg, optional
1 1/2 cups shredded Gruyère or Swiss cheese, divided
1/2 cup shredded sharp cheddar cheese

Directions
Preheat oven to 375°F. Fit the pie crust into a 9-inch pie plate, pressing it gently against the bottom and sides. Crimp the edge as desired. Prick the bottom a few times with a fork.

Melt the butter in a large skillet over medium-low heat. Add the onions and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden. Remove from the heat and let cool slightly.

In a large bowl, whisk together the eggs, half-and-half, salt, pepper, garlic powder and nutmeg.

Sprinkle 1 cup of the Gruyère or Swiss cheese over the bottom of the crust. Spread the cooked onions evenly over the cheese. Slowly pour the egg mixture over the top. Sprinkle with the remaining 1/2 cup Gruyère and the cheddar.

Bake for 40–45 minutes, or until the center is just set and the top is golden brown. If the crust begins browning too quickly, loosely cover the edges with foil.

Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.