Reggiano/49 recipes

Eggplant and cheese quiche with sauteed eggplant, Parmesan, Swiss, shallots, and a cream-egg custard in a pastry shell. A Julia Child-inspired French classic.

Italian meat pie with seasoned ground beef, tomato paste, green pepper, and layers of mozzarella and Parmesan in a pie crust. Like pizza in pie form.

Italian pesto quiche folds a quick parsley-walnut pesto into a half-and-half custard over shredded Swiss and parmesan in a flaky crust. A herby, nutty spin on classic quiche that slices as well at brunch as at dinner.

Savory zucchini quiche with sharp cheddar, Parmesan, and a creamy herb-flecked egg custard in a flaky pie crust. Oregano and thyme give every slice a garden-fresh flavor that works for brunch, lunch, or a light dinner.

Low-cholesterol salmon quiche made with egg whites, cottage cheese, and canned salmon, plus green pepper and scallions in a flaky crust. Heart-smart brunch protein without yolks.

A slow cooker Parmesan cream sauce loaded with chicken, ham, and mushrooms, spooned into flaky pastry shells. Set it and forget it for an effortless dinner that feels fancy.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

Creamy artichoke and bacon quiche layers smoky bacon, marinated artichoke hearts, Swiss and Parmesan in a silky Dijon-nutmeg custard. A rich, savory brunch quiche that's just as good at room temperature.