Laura’s Gouda and Nutmeg Quiche

Ingredients

1 tablespoon olive oil

1 medium yellow onion, diced

1 orange/red bell pepper, diced

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup fresh flat-leaf parsley, chopped

4 eggs

3/4 cup half-and-half

8 ounces Gouda cheese, grated

½ cup chopped cooked ham

1/8 teaspoon ground nutmeg

1 1 store-bought frozen piecrust in a tin

fresh rosemary, for garnish

Preparation

Heat oven to 375° F. 

In a large skillet, over medium-low heat, heat the oil. Add the onions, peppers, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Cover and cook until the onions and peppers are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more. 

Meanwhile, whisk together the eggs and half-and-half. Stir in the Gouda, ham, nutmeg, the remaining salt and pepper, and the onion mixture. 

Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve. Garnish with fresh sprigs of rosemary.