Cheese/93 recipes

Savory cheese tart with Jarlsberg and ricotta blended smooth, baked in a blind-baked crust with fresh tomato slices and herbs on top. An elegant brunch or light dinner centerpiece.

Quiche Florentine bakes spinach, crispy bacon, Velveeta, and Parmesan into a creamy egg custard in a flaky pie crust. A hearty brunch classic that slices clean.

Parmesan tomato tart layers ricotta, fresh tomatoes, oregano and grated Parmigiano-Reggiano in a flaky pie shell. A light Italian-style savory tart that shines at summer brunch or lunch.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

Loaded quiche with tender asparagus, sweet corn, savory ham, and melted cheddar in a flaky pie crust. Includes both oven and microwave methods for easy weeknight dinners.

Sweet onion quiche with a triple-cheese filling of American, Swiss, and caraway cheese, sauteed ham, sour cream custard, and crumbled bacon on top.

Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.

Mushroom and onion quiche with Swiss cheese, heavy cream, and a dusting of nutmeg. Mushrooms and onions are stewed in butter first for deep, concentrated flavor in every slice.

The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.

A rich zucchini quiche with sautéed mushrooms, Monterey Jack, and cream cheese in a Dijon-brushed crust. Puffed, golden, and creamy. A vegetarian main that earns its spot at the table.

A hearty deep-dish quiche loaded with deviled ham, chopped hard-cooked eggs, and a double hit of Swiss and cheddar cheese in a silky cream custard. Brunch just got a whole lot more interesting.

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.

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.

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.

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.

Farmhouse asparagus pie with chicken, bacon, Swiss cheese, and Parmesan in a cream custard baked in a pie shell. A savory quiche-style dinner pie with spring asparagus spears.