1,365 inch recipes

Fiddlehead quiche with foraged fern shoots, mushrooms, sharp cheddar, scallions, and crisp bacon in a flaky crust. A celebration of spring forest flavors.

Old fashioned sweet potato meringue pie tops a spiced sweet potato custard with fluffy toasted meringue peaks. A Southern Thanksgiving dessert that beats pumpkin pie at its own game.

Pumpkin-apple pie with a spiced brown sugar apple layer on the bottom and creamy pumpkin custard on top. Two fall pies in one, baked in a single crust.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

A pumpkin pie with attitude: warm cinnamon, ginger, nutmeg, and cloves meet a bold hit of cayenne pepper, sweetened with honey and thickened with ground pecans. Creamy, spicy, and completely unforgettable.

Bourbon eggnog pie: chiffon-style holiday dessert with custard spiked with bourbon and brandy, lifted with whipped egg whites and folded with whipped cream. Topped with more whipped cream and grated nutmeg.

Key lime pie loaded with lime zest, juice and a hit of citric acid for an extra-tart punch, set in a ginger crumb crust and crowned with whipped cream. A no-bake, intensely limey twist on the classic.

Sour cream lemon pie folds tangy sour cream into a stovetop lemon curd before pouring it into a pre-baked shell. The result is creamier and less sharp than classic lemon meringue, finished with whipped cream and lemon twists.

Traditional quiche with sautéed mushrooms, scallions, Swiss cheese, and heavy cream baked in a pre-baked pastry shell. Elegant brunch centerpiece with bright lemon and warming nutmeg.

Louisiana crawfish quiche loaded with a pound of crawfish tails, sauteed mushrooms, and green onions in a creamy egg custard with mozzarella. Bayou brunch at its finest.

Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe

Spinach-turkey quiche with three cheeses (cheddar, cottage, ricotta), mushrooms, and chopped turkey in a pie shell. A protein-packed, dump-and-bake quiche.

No-bake cheesecake with apricot purée spiked with brandy and apricot liqueur, set with gelatin and folded with whipped cream in a pecan crust.

Bacon and Swiss pizza quiche merges quiche custard with pizza-style tomato sauce, basil, and oregano. Crispy bacon, melty Swiss, and a spoke-pattern sauce drizzle make it brunch-table royalty.

Earthy shiitake mushrooms, tender nettle greens, and golden tofu cubes nestle in a savory custard for a springtime quiche that celebrates foraged ingredients and umami flavors.

A showpiece blueberry pie with 7 cups of fresh berries in a glossy orange glaze, nestled in a homemade orange-zest crust. Served chilled and can be made a day ahead.