Quiche Lorraine is a timeless dish, offering a harmonious blend of crispy bacon, creamy filling, and a flaky crust that ...

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

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.

Crispy smashed potatoes serve as the crust for this riff on a classic quiche. Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine ...

8. Pour the liquid on top. 9. And cook for about 20 minutes at 165 degrees. 10. Should be a very slight wobble for a perfectly cooked quiche. 11. Serve warm or cold with a crisp side salad.

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 ...

Lorraine Boissoneault is a contributing writer to SmithsonianMag.com covering history and archaeology. She has previously written for The Atlantic, Salon, Nautilus and others. She is also the ...

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 ...

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.