Sauces/90 recipes

Salami pizza quiche combines pizza flavors with a creamy egg custard: minced salami and mozzarella in a pie crust with oregano and garlic, topped with hot pizza sauce.

Hamburger quiche with browned ground beef, mushrooms, onions, and Worcestershire sauce in a pie shell with a cottage cheese-egg custard. A hearty, meaty twist on classic quiche.

A pantry-friendly quiche with canned tuna, Swiss cheese, and a creamy egg custard spiked with Worcestershire and nutmeg. Dinner from what's already in your kitchen.

Italiano meat pie packs the flavor of spaghetti and meatballs into a buttery pie shell: spiced ground beef simmered in tomato sauce, layered with parmesan and mozzarella, and baked bubbling.

Cranberry cheesecake pie with a tart cranberry-pecan layer beneath a creamy cream cheese filling, finished with a vanilla sour cream topping. A holiday dessert in a pie shell.

Creamy shrimp quiche with Swiss cheese and a surprising spoonful of cocktail sauce whisked into the custard for a tangy seafood lift. An elegant brunch or light dinner in a flaky crust.

Kale and leek pie with poached fish in bechamel sauce, cheddar, and Parmesan baked in a pie shell. A savory British-style fish pie with greens.

Simple cheddar cheese pie with a rich egg custard of heavy cream, milk, and a dash of Tabasco baked in a flaky pie shell. A savory quiche-style main that serves six with minimal effort.

Italian sausage pizza with a garlic tomato sauce, fennel seeds, and a three-cheese blend of mozzarella, Gruyere, and Romano. A game day pizza with serious flavor.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.

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.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.

Vidalia onion pie with 6 sweet onions slow-cooked in butter, mixed with sour cream, eggs, Parmesan, and hot sauce in a baked pie shell. A rich Southern onion quiche that makes two pies.

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.

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.