In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This casserole makes a lovely addition to a brunch menu.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
This quick, simple soufflé promises a perfect result every time.