Blind baking is the secret for getting that perfectly crisp, firm base on any quiche. Be sure to chill the formed pie shell ...

You may be tempted to dice up all the ingredients for a quiche and whisk it into the egg mixture, but when it comes to meat, ...

swiss cheese, or even sharp cheddar cheese would be lovely in this crustless version of a classic quiche recipe. It’s best to hand-grate the cheddar! I love this counter-top grater! Ham – Choose a ...

Trim the pastry edges to get a perfect edge and then serve in wedges. To freeze the quiche Lorraine: Allow to cool completely after step 8, then wrap in cling film. Freeze for up to 3 months.

Brick Oven Bakery’s homemade quiche is the star of weekend mornings. “The flaky pie crust that we make homemade,” explained ...

As it turns out, yes. The potato underneath absorbs the flavors of the eggs, ham, and vegetables, while the crust lining the skillet rim above the quiche stays crispy and crunchy. (This is why it ...

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. Silky Swiss chard, briny pops of mustard-macerated onions ...

Lorraine Ali is news and culture critic of the Los Angeles Times. Previously, she was television critic for The Times covering media, breaking news and the onslaught of content across streaming ...

Trim the pastry edges to get a perfect edge and then serve in wedges. To freeze the quiche Lorraine: Allow to cool completely after step 8, then wrap in cling film. Freeze for up to 3 months.