Recipe Sifter

Easy basic quiche with eggs, half-and-half, Monterey Jack cheese, sauteed mushrooms, and spinach in a pie shell. A customizable template for any filling combination.

Classic quiche Lorraine with crispy bacon, cheddar cheese, and onion baked in a silky egg custard seasoned with dry mustard and nutmeg. A brunch or dinner staple.

Maple-glazed apple pie layers thinly sliced apples with a crushed gingersnap, walnut, and brown sugar mixture. A pour of hot maple syrup midway through baking soaks down through the steam vents.

No-bake cherry vanilla ribbon pie layers a fluffy cream cheese and vanilla pudding filling with glossy cherry pie filling in a baked crust, then chills until sliceable. No oven required.

Southern chess pie with eggs, sugar, butter, vinegar, and cornmeal in a single-crust pastry shell. Classic 45-minute Southern pantry pie.

Vegetarian lentil pie in a whole wheat double crust with celery, Brazil nuts, soy sauce, and warming spices of cinnamon and cloves. A hearty meatless main with savory-sweet depth.

A buttery zucchini quiche with chopped cashews, Monterey Jack cheese, garlic, and dill baked in a flaky pie crust. Vegetarian comfort food that uses up summer squash beautifully.

This customizable quiche loads a flaky crust with melted Swiss and cheddar, tender vegetables, and an option to add protein like tuna or ham for a satisfying brunch centerpiece.

This sugarless apple pie is sweetened with nothing but apple juice concentrate and cinnamon. Dried apple slices simmer in the juice until tender, creating a thick, glossy filling that bakes up golden in a flaky double crust.

Farrah Fawcett's pecan pie is the classic: a rich corn syrup and vanilla custard packed with pecan halves in a flaky crust. The actress's simple, foolproof holiday pie bakes up with a glossy, crackly top.

Irish pumpkin pie made with stout or Guinness beer in place of evaporated milk, cinnamon, fresh ginger, and pumpkin puree. A boozy holiday twist on the Thanksgiving classic.

Ham and cheddar broccoli quiche with a refrigerated pie crust, four eggs, and a touch of dry mustard. A straightforward brunch quiche that layers everything in the shell and bakes in under an hour.

A from-scratch lemon meringue pie with a tangy five-egg-yolk filling, fresh lemon juice, and a tall, golden meringue topping. Bold citrus flavor in every silky bite.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

Apple cinnamon cranberry pie: two-crust pie with apples, fresh cranberries, and cinnamon, topped with a decorative criss-cross petal lattice. Sweet, tart, and built for Thanksgiving.

Swiss crabmeat quiche layered with sweet crab, minced onion and a four-egg half-and-half custard. Brunch-table classic with a kick of red pepper flakes.