| ![Pea, Scallion, and Gruyere Quiche](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_torIkI2xM5xNigQMCPO6_hp3oOqg1Gj1wZv6AF_9Ns8yyNIHLamTF1IdohAntAYknqf6mIeZYfK8I24lttzVRlGUfrwqKCN7-3_BU22hSmW1-83iv1NHWGhBsdsBHbqCM68nmzcN6EwB183nL5Y6NJmf33Yuzqbbrcc6vXd_JaLwlazUsve7Vc8hQs0aOHZPY0BLVRGUbwrKOq8rQgG9l3CW6bphv37KJTZA=s0-d) | | Want to trim this recipe down to just 10 minutes of hands-on prep? Use a store-bought pie crust. | | ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vTBBIQWHyYqFA76E3lNDogXPqqmSNivA7Su81J7FXgC6rgsSeV_dGBb3fhjpgmYBBypVslX4mvW-4XtjqFBO39GBe2C426QGTWZH3HH7FYiYdlRx1v2Kjd-3mQOBo55vzLzVS7WxCO-rG8ZQ=s0-d) | | | | | | Unsubscribe Manage Email Preferences Privacy Policy About Us Your California Privacy Rights
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