Recipe video above. Tastes like Quiche Lorraine, minus the carbs and a load of prep time. Buy pre chopped ham and pre shredded cheese, and you'll get this in the oven in 5 minutes flat! Excellent breakfast or brunch that keeps for days, serve slices like quiche OR stuff into rolls, make burritos! (see in post for photo)

Perfect for a light lunch or to pop in a picnic, Mary Berry's recipe for Leek and Stilton Quiche, as seen on her BBC 1 series, Classic, pairs sweet leek with bold stilton.

Our best quiche recipe collection includes many classics (broccoli-cheddar, anyone?) and surprising riffs that impress anyone at your table.

One great way to ensure you are eating a balanced healthy eating plan like this Zucchini Slice to either pack in your own lunchbox to take to work or to have on hand at home.

Ina Garten’s quiche is made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including bacon and herbs. It’s perfect for weekends and holidays and you can add whatever you want to it like Feta cheese, ham, white cheddar cheese, crab meat, or spinach.

Cheesy Tandoori Vegetarian Pizza is an Indian fusion pizza that's made with a tandoori marinara sauce, corn, jalapeno, and cheese.

An easy, oh-so-good quiche that will dazzle your brunch crowd. Cooked shrimp combine with rich, nutty-flavored Gruyere cheese, sour cream, green onions, and eggs in a prebaked pie crust.

To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona

This deliciously comforting rösti-quiche hybrid, as featured in Nadiya Hussain's new book Nadiya Bakes, is filled with a creamy cheese and chive mixture.

With a buttery crust, cheese-filled custard and bits of smoky bacon, the Quiche Lorraine is classic French at its best. This recipe is a home cooks’ favorite, as it’s an all-in-one-meal that’s a we…

Need some vegetirian pie inspiration? Tuck into one of our great vegetarian pie recipes – they're the perfect meat-free comfort food.

Adapted from here.

Revamp the retro quiche with this show-stopping yet easy recipe. Trust us, it doesn't get much better.

Years after she passed away, Julia Child is once again the talk of the town. I went to see the movie Julie and Julia this weekend, and quite enjoyed watching Julia Child's larger than life personality artfully brought to life by Meryl Streep. What I love about Julia Child has nothing to do with French cooking, really. It is the way she grabbed life with both hands and simply went on to do whatever she felt like, without being self-conscious in the least. V and I have spent so many lazy Saturdays going about our chores with the TV tuned to PBS in the background. We would be putting away the groceries and folding laundry as Julia Child chatted with master chefs in her trilling voice, Lidia Bastianich made gigantic vats of pasta and plumbers dispensed sage advice on This Old House. I love the cooking shows on PBS- they are so authentic and professional and infused with genuine love for cooking. Last week, I hauled home a mighty tome from the library- Julia Child's The Way To Cook, published in 1989, a cookbook that focuses on techniques. Don't you love illustrated cookbooks from the '80s? There is something utterly charming about the colors on the photos, the over-the-top garnishes and the layout of the food. The pastry and dessert chapters in this book had me completely mesmerized. The recipe I chose was one that sounds perfect for the season- Provencal Tomato Quiche. It calls for pre-baking a pie shell, then layering it with an anchovy paste, a filling of sauteed onions and tomato blended with eggs, and a topping of parmesan cheese and fresh tomato slices. My two major modifications were- I did not want to use anchovies so I substituted olives instead, and I used a store-bought frozen pie shell. There, I said it. I do have several excuses for not making my own pastry dough! Take your pick: There was a heat advisory that day and I was loathe to spend a minute more in the kitchen than absolutely necessary. I was busy hoisting myself up a wooden ladder to see the roof-top herb garden of a nearby cafe (no joke). My lace scarf won't knit itself. But before you cast your judgement, I'll have you know that this chapter contains a paragraph called "To Prebake Frozen Store-bought Shells". So Julia has actually legitimized such behavior! Provencal Tomato Quiche Adapted from Julia Child's The Way To Cook 1. Pre-bake a pie shell. I used a 9-inch whole wheat pastry shell, defrosted it for 5-10 minutes, pricked it all over with a fork and baked it at 450 F for 15 minutes. 2. Base: Blend ½ cup kalamata olives to a coarse paste. 3. Filling: Heat 2 tablespoons of olive oil in a pan, then saute -2 cloves of garlic, minced -2 medium onions, sliced thinly until the onions are cooked but not browned. Add 2 cups tomato puree and cook the mixture until it is very thick and the water has almost evaporated. Season the mixture with cayenne pepper, salt and black pepper, oregano and thyme. Let the filling cool almost to room temperature, then stir in 1 whole egg, 3 egg yolks and ½ cup minced fresh parsley. 4. Grate some parmesan cheese and slice 1-2 fresh tomatoes. 5. Preheat the oven to 375 F. Assemble the quiche- layer the olive paste at the bottom of the prebaked pie shell, then pour in the filling, scatter the cheese and arrange the tomato slices ("tastefully", Julia instructs. I tried). Drizzle the top with olive oil and sprinkle with some salt and pepper. 6. Bake the quiche for 30-40 minutes until the cheese is golden and bubbly. This quiche would be perfect with a fresh green salad. However, that evening, I had a bunch of vegetables that needed to be urgently dispatched, and as I had fired up the oven already, I simply roasted them and served them on the side. This quiche is divine. It is absolutely hearty and flavorful, a mouthful of summer. This post goes to Lisa at Champaign Taste, for her fourth annual Julia Child Birthday Celebration. Coming up next- lentils + butter + cream= ?? Stay tuned!

Baked until golden brown and bubbly, the savory zucchini, tomato and basil pie can be served warm or cold, and makes the perfect dinner or brunch addition.

Whether you want something classic or you’re looking for a twist, our favourite quiche recipes are gorgeous all year round.

Tender roasted pumpkin, sweet caramelized onions, tangy gorgonzola and sage all baked in a quiche with a light, crispy and flaky phyllo crust.

Zero weight watchers points per serving!

Meet the best Ham and Broccoli Quiche recipe. This delightful dish is loaded with flavor and comes together in three simple steps. Plus it uses a Pillsbury™ Pie Crust for quick prep! The result is a satisfying broccoli-ham quiche that's sure to impress.

This Loaded Baked Potato Pizza has all the flavors of your favorite twice-baked potato on a slice of pizza.

Kids tested, mother approved. This Tomato Basil Cheese Pie has a gluten-free parmesan rosemary crust, which will surprise you, because it doesn't taste like it's missing anything. It's delicious and perfect for the whole family!

Make a veggie showstopper in this homity pie – a creamy potato, onion and cheese pie, with the addition of leeks. Make it your own with more veg, if you like

This quiche is all about the transformation of humble ingredients into a beautiful meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have around. You can use zucchini, summer squash, tomatoes, tougher greens (like Swiss chard), or corn. If you decide to use eggplant, just precook it a little before adding it in. Cube the eggplant and then roast or sauté it in a pan with olive oil and salt until soft and golden.