Easter quiche

An easy and elegant edible garden perfect for a special occasion or just because.Quiche is one of those dishes that is truly all about technique. When done right, a quiche can be a triumph. When done poorly, a quiche can be tragic (undercooked crust, soggy bottom, loose filling). A proper quiche should have a flaky and tender crust that is first blind-baked and then filled with a well-seasoned custard and any other elements like vegetables, herbs, cheese, and potentially meats. Inspired by…

Make an easy and delicious goat cheese spinach & sun-dried tomato quiche for breakfast or brunch using fresh spinach and flavor-packed ingredients!

The dish your Easter brunch has been waiting for.

Make your own Martha Stewart-inspired egg bakes with potato, veggies, and shredded cheese.

This classic meat-and-cheese Easter pie is delicious—but overwhelming. We wanted to keep its virtues but make it fresher and lighter for modern-day appetites. Made to feed a crowd, torta rustica, or Italian Easter pie, is a hefty construction of meats and cheeses wrapped in a pastry crust. So that it can stand up to the considerable fillings, we reinforce our crust with eggs and knead the dough to develop gluten. Instead of the deli’s worth of meats called for in some recipes, we use just…

A custard like, egg filling, with fresh herbs, brie cheese, asparagus, and a toasted sesame seed crust that all comes together in this simple springtime quiche. Can be made completely in advance, making it perfect for springtime entertaining...easy, simple, and beautiful!

A golden asparagus quiche makes an impressive addition to your brunch spread and is perfect for Easter, Mother's Day, or a lazy Sunday.

Asparagus, Leek, and Gruyere Quiche | Martha Stewart - This spring dish is made richer with Gruyere -- an aged Swiss cheese with a nutty flavor that tastes great with eggs. #gruyererecipe #asparagusrecipe #quicherecipe

Quiche, a dish as versatile as it is popular, originates from the medieval kingdoms of Germany, now part of France. Known for its custard base filled with pieces of ... Read more

<p>We know it’s a bold claim, but the chefs in the Williams Sonoma Test Kitchen say they’ve developed the perfect zucchini quiche. What makes it perfect? The texture of both the crust and the filling are just right. All too often, quiches end up dry or spongy, but the chefs have created a silky-smooth, custard-like filling by finding that magical ratio of eggs to cream. They mastered a flaky, super-buttery crust that pairs well with the light texture of the filling. Keep in mind that the…