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05/04/2011
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.
Issue #81
05/16/2013
Bright, sweet pesto and peppery arugula are a perfect pair in this creamy, rich quiche.
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05/03/2013
Chopped dates add a surprising sweetness to this rich quiche.
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11/14/2005
You can use any leftover cows' milk cheese to make this quiche.
Issue #83
10/17/2012
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Issue #150
10/19/2011
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Issue #142
05/20/2010
Whatever you call it — arugula, rocket or rucola — it’s a rich, nutty, peppery-flavored leaf that is the quintessential flavor of spring. This easy-to-make recipe gives a sophisticated flavor that What’s for Lunch, Honey?’s husband, Tom, calls “exquisite.”
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Source: What's For Lunch Honey
05/03/2013
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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09/05/2008
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
01/11/2010
We love quiche because it's such a crowd-pleaser: you can secretly sneak any leftover ingredients you have on hand, and it'll almost always come out tasting delicious. Here, Carmen Cooks uses spinach, bacon, and mushrooms for a quiche that you can make just about any time of day or night. Continue...
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Source: Carmen Cooks
11/23/2009
This creative spin on lasagna is a perfect accompaniment to any Christmas meal, and is a great alternative if you’re tired of serving holiday quiche.
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Source: Passionate About Baking
10/30/2007
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.
Issue #36
05/07/2010
We think a quiche is the perfect way to showcase fresh spring produce. This recipe, from the blog Closet Cooking, uses a crust of cooked brown rice.
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Source: Closet Cooking
07/09/2012
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Issue #148
04/18/2011
Blowing out eggs for Easter and wondering what to do with all those raw eggs? Bake them into soufflés, custards, and quiches, or churn them into homemade ice creams or savory sauces. The possibilities are endless! Or if it's hard-boiled Easter eggs you have on your hands, try chopping them into egg salad, make some deviled eggs, or canapés.
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12/19/2009
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...
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Source: La Fuji Mama
05/06/2013
12 omelette, quiche, and frittata recipes for brunch, dinner, and everything in-between.
Omelettes, quiches, and frittatas are among the most versatile of dishes: Equally good for breakfast or dinner, simple to make, and satisfying to eat.
05/19/2010
Peas, farmers markets and spring all go hand in hand. This tasty dish can be eaten on its own, used as a sauce for pasta, or incorporated into a quiche. However eaten, this simple and beautiful dish from Heidi Swanson at 101 Cookbooks keeps the palate fresh.
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Source: 101 Cookbooks
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