The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the...
Author: Craig Claiborne
The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why...
Author: Florence Fabricant
Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important...
Author: Yotam Ottolenghi
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had...
Author: Julia Moskin
This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery,...
Author: Tejal Rao
There are plenty of opportunities in cooking to riff and freestyle, and many dishes that you can legitimately "set and forget" until mealtime. But this quiche Lorraine is definitely not one of them. If...
Author: Gabrielle Hamilton