Quiche is a menu workhorse. You can even freeze it to rewarm when needed.
After breading chicken or fish with this flavourful mix, you can either cook it right away or freeze it for future use. Be sure to use fresh (not thawed) chicken or fish if you plan to freeze the breaded pieces.
These galettes are loaded with buttery peas, leeks and tomatoes, plus enough gooey mozzarella to hold it all together. Round out the meal with a peppery arugula salad.
Feta, mint and Swiss chard meld into a tasty trio. Serve hot, warm or at room temperature as a brunch tart or vegetarian main course.
Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.
Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.
Celebrate a staple of winter by elevating the simple savoy cabbage to a work of art. Start by stuffing a veal-and-ham filling between the leaves, then wrap the cabbage in cheesecloth so it keeps its shape during cooking. Bring the whole cabbage to the table to cut into wedges and serve with the delicious reduced cooking liquid and sweet, tender carrots cooked in the same pot.
This elegant quiche-like tart is great served with a green salad for brunch or a light dinner. A flaky cornmeal pastry enhances the sweet corn filling.
Sausage and cheese roll up together in cabbage leaves for a tasty twist on an old favourite.
