quiche

While a leek quiche seems indisputably French, this recipe brings a Hellenic “Opa!” to your table with the addition of lemon, feta, and a hint of ouzo, the classic Greek aperitif.

This vegetarian-friendly quiche is as easy as it gets: You throw all the ingredients in a pan, mix them up, and toss it in the oven. The best part? It's a delicious way to get my kids to eat veggies, and you can store it in the freezer and save it for another day—like during a hectic morning before school.

The perfect quiche for spring! This recipe enlists help from par-baking, egg wash, and a protective cheese layer to ensure a crisp bottom crust! If you want to, you can reserve some of the asparagus and make an arrangement on top of the other filling—the arrangement should be visible on the surface of the quiche after baking! —Erin Jeanne McDowell

I first tried a version of this dish at a dinner party. I asked my host for the recipe, and she gave me a copy of her Vegetarian Times. I tried the recipe, "Quinoa and Greens Pie" and hated it! It called for chicory and cooked romaine, and it was nothing like the delicious spinach filled quiche that I had at the Wilson's house.

Quiches are great to serve during the holidays because they're so easy and fast to throw together. I especially love this version because it's packed with prosciutto, fresh sage, and roasted butternut squash! —Kerstin

A simple quiche in a quick and easy crust, this is a great use for leftover rice! —Erin Jeanne McDowell

I have three requirements for quiche: a very crisp crust, a very custardy filling, and lots of inclusions. I love the ease and textural contrast of preparing a quiche in a savory crumb crust, but this recipe would also work well with par-baked Pâte Brisée or All Buttah Pie Dough. Adapted from The Book on Pie. —Erin Jeanne McDowell

Last year, the Test Kitchen developed a recipe for Our Best Quiche. We obsessed over many details—like keeping the fat cold for a flaky crust, pinpointing the number of eggs for a silky custard, and leaving it open-ended to whatever mix-ins you want. If I do say so myself, we nailed it, and so I’m using that best template as a starting point for one of my favorite quiches in all the land: spinach and cheese.

I learned this technique with the food processor years ago when I taught consumers how to get the most out of their Cuisinart food processors. This works with all fresh fruit in season, and is best with lusciously ripe fruit like the Tristars in this sherbet. —ChefJune

'm a fan of pickled fruit. It's a great tart accompaniment to rich foods. I used maple syrup instead of sugar to add a little extra flavor punch.