Egg Recipes

Gluten-free rice crust quiche filled with ham, cheddar, and Swiss cheese in a savory egg custard. A clever way to use leftover rice for a crispy, golden pie crust.

Shrimp and crab quiche layered over Swiss cheese in a flaky pie shell with a silky sherry-spiked custard and a hint of cayenne. Make ahead or freeze for easy entertaining.

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Fudgy brownies made with Hershey's chocolate syrup and chocolate chips. A one-bowl brownie recipe with an intensely chocolatey, moist crumb that yields 36 bars.

Midnight muncher bars with a marbled chocolate and vanilla base, caramel pecan frosting filling, and a glossy chocolate ganache topping. Three decadent layers in one rich bar cookie.

Gluten-free bread machine bread made with brown and white rice flour, xanthan gum, and dry milk powder. A soft yeast bread with real structure, no wheat flour needed.

Rich baked casserole of lump crab and shrimp with Italian breadcrumbs, mushrooms, hard-boiled eggs, and a creamy mayo-evaporated milk base. A 30-minute showstopper.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Layered orange pineapple cake with a crunchy coconut-pecan praline topping, whipped cream frosting, and crushed pineapple baked inside. A showstopper from a box mix.

Praline pound cake with cream cheese, sour cream, praline liqueur, and chopped pecans baked in a Bundt pan. Finished with a boiled brown sugar-praline glaze that soaks into every ridge.

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Sweet potato bread, a soft, golden yeast loaf enriched with mashed sweet potato and eggs and studded with raisins. The sweet potato keeps the crumb moist and tender. A lightly sweet bread, lovely with butter.