INGREDIENTS
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19-inch refrigerated piecrust
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2tablespoonsolive oil
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2medium onions, chopped
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Kosher salt and black pepper
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1cupfresh flat-leaf parsley, chopped
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4large eggs
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3/4cuphalf-and-half
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1/8teaspoonground nutmeg
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8ouncesGruyere, grated
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4cupsmixed greens