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Narrow Results You've Selected: Eggs Bake Appetizers Remove all Source Saveur (8) Citron & Vanille (1) Furey and the Feast by Cynthia Furey (1) Gastronomy (1) La Fuji Mama (1) Difficulty Easy (6) Medium (3) Cuisine French (6) American (3) Italian (2) Asian (1) Eastern European/Russian (1) Show all... Mexican (1) Vegetarian (1) Season Winter (3) Fall (2) Summer (2) Occasion Christmas (1) Cocktail Party (1) Easter (1) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Appetizers"; var omni_prop8 = "Main Ingredient:Eggs,Technique:Bake,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Acharuli Khachapuri (Cheese and Egg Bread) Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg. Issue #155 07/11/2011 Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard) This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles. Issue #140 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 03/14/2002 Garlic Custard with Chanterelles and Parsley Sauce Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only. Issue #20 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 01/19/2007 Artichoke and Mushroom Soufflé No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg. Issue #1 08/09/2010 Who Is Killing the Great Chefs of Europe?: Duck Pâté in Pastry Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table. Does Not Apply 12/19/2009 Mini-Chipotle Pork Quiches A foolproof crust is filled with smoky chipotle pork, eggs, and cheese for a Mexican twist on the French favorite that can be served for breakfast, brunch, or as a dinner appetizer. Continue... Does Not Apply Source: La Fuji Mama 12/19/2009 Zucchini Flan with Olives, Feta, and Mint Perfecting a traditional flan may sound like a culinary feat, but this savory zucchini version is quick and easy for a weeknight meal. Continue... Does Not Apply Source: Citron & Vanille 12/08/2009 Maple Bacon Biscuits These sweet and smoky treats fly off the shelves at Santa Monica's Huckleberry Café. If you're not in the Los Angeles area, you can try pastry chef Zoe Nathan's recipe at home. Warning: these biscuits are addictive. Continue... Does Not Apply Source: Gastronomy 10/19/2009 Gorgonzola and Leek Crème Brûlée Sweet and salty Gorgonzola melts with leeks in a savory baked custard. Topped off with shredded Parmesan and browned on top, it gains a crispy exterior that gives way to the creamy center. Continue... Does Not Apply Source: Furey and the Feast by Cynthia Furey