Quiche is a deceptively simple dish to prepare, but the wrong type of baking dish can through the whole thing off -- one expert advises never to use a pie pan.

Elegant, rich and delicious, this quiche is the perfect dish for Easter brunch. Despite its inherent elegance, quiche is a surprisingly simple dish to make.

But using a frozen pie crust for quiche Lorraine offers convenience without compromising on quality. Frozen pie crusts come pre-formed and ready to use, saving you a lot of time and effort in the ...

On a lightly floured work surface, roll pie dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate, fold edges under, trim overhang to 1 inch, and crimp.

A good quiche is like a blank canvas for culinary experimentation, and expert Mary Nguyen has an easy-to-memorize ratio that ...

The oven is by far the best method for reheating leftover quiche, especially if you’re serving up quiche Lorraine. This type of quiche is packed full of bacon that will get rubbery in the ...

Home Plates: A job at a quirky sandwich shop brought this quiche into a young man’s life In the ensuing decades, Portland resident Norman Makepa Gonsalves has made the recipe his own, and the ...