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Entries tagged with 'quiches'

Red Pepper and Guyère Quiche

Serious Eats Carrie Vasios Mullins Post a comment

This creamy quiche has a ton of red pepper and a crust of salty Gruyère cheese. More

Sunday Brunch: Ham and Spinach Quiche

Serious Eats Sydney Oland 6 comments

A quiche is the perfect dish for first-thing-in-the-morning company. Once the shell is baked, composing the rest of a quiche is as simple as beating some eggs. More

Sunday Brunch: Simply Perfect Quiche

Serious Eats Robin Bellinger 7 comments

Tartine's quiche recipe is, unsurprisingly, simple but perfect. The incorporation of crème fraîche makes the custard irresistibly tastier and fluffier, almost like a savory dessert. Keeping the flavoring to thyme, salt, and pepper allows you really to appreciate the eggs and crust. You can, of course, use any unsweetened pastry crust to make quiche, but I thought this generous recipe worked particularly well. More

French in a Flash: Broccoli Quiche with Gruyère and Cheddar

Serious Eats Kerry Saretsky 15 comments

[Photographs: Kerry Saretsky] Previously Quatre Épices Poussins Under a Brick » All French in a Flash recipes » Quiche is like a great pair of jeans: There is no time when either is inappropriate. These days, jeans will get you... More

Sunday Brunch: Onion Custard Pie

Serious Eats Robin Bellinger 3 comments

[Photo: Robin Bellinger] I can't say why The Art of Simple Food calls this an onion custard pie instead of a quiche, but I think the name switcheroo may have helped me get over an instinctive aversion to quiche that... More

Pascal Rigo's Blue Cheese, Pear, and Pecan Quiche

Serious Eats Tam Ngo 8 comments

As crunchy, autumn pears make a star appearance at the markets, what better way to celebrate their arrival than with a sophisticated French-style quiche? More

Meat Lite: Potato Crusted Sausage, Leek and Spinach Quiche

Serious Eats Tara Mataraza Desmond 5 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Photograph: Tara Mataraza Desmond I love this kind... More

The Crisper Whisperer: What to Do with Too Much Kale

Serious Eats Carolyn Cope 4 comments

In the Crisper Featured Veg: Kale Strip: Remove leaves from stems by running thumb and forefinger along stem from bottom of leaf to top. Chop: Cut leaves crosswise into 1-inch strips. Wash: Submerge in large bowl of water and... More

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