Something about a relaxed weekend morning calls for a decadent breakfast. And we don’t mean frying up your average eggs and bacon. Our favorite way to use those A.M. staples? Baked in a rich ...

Is there a classic brunch dish more elegant than Quiche Lorraine? This savory tart, named after the Lorraine region where quiche was invented in Northeastern France, has been tantalizing and ...

Recipe: Michel Roux’s quiche lorraine. This quiche should be served warm, not piping hot. The recipe makes around 480g pastry, but you’ll only need 300g — the rest will keep in the fridge ...

Bake quiche on middle rack of oven until custard is set and quiche is nicely browned on top, about 35 minutes. Transfer quiche to a rack and let cool for 15 minutes. Unmold quiche and serve.

Preparation 1. Preheat oven to 425 degrees F and grease a 10-inch tart pan. 2. Press the shredded hash browns firmly into the tart pan in an even layer, and drizzle with the butter.

This savory tart, named after the Lorraine region where quiche was invented in Northeastern France, has been tantalizing and delighting eaters since at least the 1500s.

Sarah's Quiche Lorraine includes crumbled bacon, whole milk, cream cheese, eggs, Gruyere and Parmesan cheeses, ground nutmeg, salt, pepper and onion. 6 months – only $2 SUBSCRIBE NOW Show Search.