Prep Time: 45 Mins
Cook Time: 45 Mins
2 large sweet onions, sliced
2 Tbsp. olive oil
½ cup mushrooms, sliced
1/3 cup orange pepper, chopped
½ cup fresh flat-leaf parsley, chopped
1/2 lb. sausage (regular or hot), cooked and crumbled
2 cups (8 oz.) Gruyere cheese, shredded
1 Tbsp. flour
1 deep dish pie shell
1 ½ cups half and half
4 large eggs
½ tsp. salt
¼ tsp. freshly ground pepper
¼ tsp. ground nutmeg
Preheat oven to 350 degrees. In a large skillet on medium-high heat, add oil and once oil is hot, cook the onions for 10 minutes. Then add the mushroom and cook for 3 more minutes. Then add the pepper and cook an additional 3 minutes. You want the onions caramelized, the mushrooms sweating and the pepper crisp tender. Season with salt and pepper and remove from the heat. Stir in parsley and cook sausage.
Combine the cheese and flour. Place half the onion mixture in the prepared pie crust, and top with half the cheese; repeat with remaining onion and cheese mixtures.
Whisk together half and half and next 4 ingredients; pour over the cheese. Bake at 350 degrees for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.
This rich quiche is great for breakfast, lunch or dinner. Serve with a small side salad or fruit.