Mustard/93 recipes

Asparagus and bacon are a match made in heaven. Baked into a quiche it's prefect for a Sunday brunch. Quite easy to prepare if you use a ready made pie shell.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Reuben quiche in pastry crust packs all the flavors of a New York deli sandwich into a flaky pie shell: shredded corned beef, drained sauerkraut, melted Swiss, and a mustard-spiked egg custard. Brunch and dinner all at once.

Hamburger pasties stuffed with seasoned ground beef, onion, canned vegetables, and sharp cheddar, folded into pie crust turnovers. A portable hand pie that doubles as sandwich or gravy-topped dinner.

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.

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.

A delicious quiche made with succulent smoked ham, mozzarella cheese and sliced tomatoes.

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.

Classic bacon quiche Lorraine with crispy bacon, sauteed onions, and sharp cheddar in a silky egg custard seasoned with nutmeg and dry mustard. Brunch or dinner, it never disappoints.

Swiss cheese and mushroom quiche with sauteed onions, thyme, and dry mustard in a smooth egg custard. Baked in a pie crust and good hot, warm, or at room temperature.

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Quiche alla Roma layers cheddar, onion, sliced tomatoes, green pepper, salami, and oregano in a flaky pastry shell. An Italian-American twist on the French classic for brunch, lunch, or a light dinner.

Louisiana crawfish quiche loaded with a pound of crawfish tails, sauteed mushrooms, and green onions in a creamy egg custard with mozzarella. Bayou brunch at its finest.

Quiche-grits combines a classic egg and Swiss cheese quiche with hot grits in a pie shell, loaded with ham or tuna, onion, and a kick of cayenne. Southern meets French.

Savory Italian spinach torta with mozzarella, sun-dried tomatoes, and toasted pine nuts baked in a Dijon-brushed pie crust. A stunning brunch or dinner centerpiece that's golden, cheesy, and herb-filled.

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