'quiche' on Serious Eats

Arugula, Salmon, and Leek Tart

We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish. More

Meat and Potato Quiche

There are those that consider quiche to be a delicate, light and—dare I say, feminine dish. This quiche goes against many of those traits by setting sausage, kielbasa and bacon in the classic egg custard and pastry crust. More

Easy Kale Quiche

Having an overflow of kale is not a bad thing, but it does mean that I need to figure out where to put the stuff. This is not a problem. Marinated in salads, grilled, on pizza, braised in sandwiches, simmered in soups and stews, it's just so incredibly versatile and tasty that it's hard to think of a situation in which you wouldn't want to use it. More

Easy Kale Quiche

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Blogwatch: La Tartine Gourmande's Leek, Zebra Tomato, and Blue Cheese Quiche

Béa, of La Tartine Gourmande, is from Lorraine, which should make her an expert on quiche. Except, she hates Quiche Lorraine! Manipulating the classic French quiche into something lighter for the early fall, she used the ingredients one should use in quiche: whatever is in the fridge. For a gourmande like herself, that happened to be: organic leeks, Danish blue cheese, and Zebra tomatoes. Et voila. The perfect quiche, a "spontaneous" recipe that turned out "simple and lovely."... More

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