Why I Love This Recipe I love that this quiche brings big flavor with minimal effort. You don’t need a pastry crust or a long ...

The truth is, quiche has been around a long, long time, and it’s not going away. This open-faced, savory pie originated in France’s easternmost provinces, Lorraine and Alsace, along the German ...

I consider quiche to be an all-day kind of food. Sure, it’s egg-forward and that makes it a prime candidate for breakfast, but pile a loose salad next to it and suddenly you’ve got a lovely ...

With its crisp, buttery crust and rich egg custard studded with smoky bacon, leeks, and savory Gruyère, this classic quiche recipe is one to make again and again.

If you thought quiche Lorraine was just for Sunday brunch, think again. A slice of this creamy, savory quiche makes for a great everyday weeknight dinner, too. Plus, it’s a great make-ahead ...

To begin with, a quiche is an open-faced savory pie with a custard filling. The original Quiche Lorraine came to us from Alsace-Lorraine. that beautiful region of France bordering the Rhine ...

Call it retro if you want—a good quiche Lorraine recipe is timeless ... The crust uses butter and lard for superior savory flavor, plus all those flaky layers that a store-bought pie shell ...

3 plum tomatoes, cut into ¼-inch slices (I used less for photograph so I could show filling, but you should have a nice layer of tomatoes on top) 1. Fit pie crust into a 9-inch deep-dish pie pan ...