This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity. A proper quiche (also known as a tarte salée, or savory open pie) should have really good...
Author: David Tanis
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger...
Author: David Tanis
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort...
Author: David Tanis
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don't cook the pancakes all the way through. You want the...
Author: Amanda Hesser
This deliciously simple meal can all be prepared in one pan for minimum washing-up
Author: Good Food team
Author: Mark Bittman