INGREDIENTS
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1 tablespoon olive oil
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2 medium yellow onions, diced
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3/4 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 cup fresh flat-leaf parsley, chopped
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4 eggs
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3/4 cup half-and-half
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8 ounces Gruyère, grated
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1/8 teaspoon ground nutmeg
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1 1 store-bought frozen piecrust in a tin