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- 1 9-inch refrigerated piecrust
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 cup Kosher salt and black pepper
- 4 fresh flat-leaf parsley, chopped
- 3/4 cup large eggs
- 1/8 teaspoon half-and-half
- 8 ounces ground nutmeg
- 4 cups Gruyere, grated
Directions:View on Real Simple
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