Quiche

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This cream cheese pastry recipe is as simple to make as it is versatile. Tender, flaky, and delicious, it’s perfect for quiches, tarts, and even rugelach.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

Extra greens and extra cheese make this brunch classic extra-flavorful.

I have written many quiche recipes and usually they are mushroom with a little ham, but smoked salmon in a quiche gives a lot of flavor and works beautifully with the basil.

Both the tart shell and the filling for this luscious quiche can be prepped ahead, making it a great dish for brunch entertaining.

Crispy-potato crust > pastry crust. (And it's gluten-free too.)

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.