4,049 mustard recipes

Broccoli and cheddar egg custard baked in a crispy grated potato crust. No pastry needed for this vegetarian pie that's part quiche, part hash brown, all comfort.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Three-layer praline creme pumpkin pie with a spiced pumpkin custard, brown sugar pecan streusel topping, and an orange-scented cream cheese whipped topping. A holiday showstopper.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

Rice kugel with cream cheese, cottage cheese, orange and lemon zest, topped with crispy rice cereal and brown sugar. A creamy, custard-like Jewish holiday side dish.

Potato moussaka casserole with ground lamb, barley, tomato sauce, and a custard topping baked until golden. A simplified Greek-style casserole that swaps eggplant for sliced potatoes.

Cream cheese rhubarb pie: tangy cooked rhubarb filling layered with a baked cream cheese custard in a flaky pie crust. Topped with whipped cream and toasted almonds.

Spinach and crumbled bacon baked in a rich custard with pecans, cheddar cheese, and half-and-half. A Southern-leaning quiche with nutty crunch in every slice.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

French country apple pie with a ground almond frangipane filling topped with sliced Granny Smith apples. Toasted almonds and almond extract create a rich, nutty custard base.

Hawaiian pineapple pie with crushed pineapple, flaked coconut, and corn syrup in a custard-style filling baked in a pie shell. Tropical, sweet, and simple to make.

Homemade egg nog blended fresh and served ice-cold with a dusting of nutmeg. This quick blender method skips the stovetop custard for a frothy holiday drink in minutes.

Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Old-fashioned lemon chiffon pie with a gelatin-set lemon-egg-yolk custard lightened with whipped egg whites in a crumb crust, topped with sweetened whipped cream. A cloud-light no-bake classic.