I reserve this rich and elegant quiche for when company comes; it’s a splendid dish for a spring holiday brunch or a light supper and serves eight nicely. Its generous size (made in a … See more

I adjusted my favorite all-butter crust recipe to fit into a springform pan, which is much deeper than a tart pan or pie plate. I like this crust because it’s very buttery and stands up … See more

The best way to tell if the quiche is set is with visual cues and a thermometer. (I like to use both.) 1. The edges should be slightly puffed and look set 2. The very center sho… See more

Freeze the crust: The crust can be frozen in several ways. 1. Freeze the dough disk (up to 3 months): Wrap in plastic wrap and then in foil. Thaw and roll as directed. 2. Freeze the unbake… See more