While Lorraine is the region in France that took the basic quiche and made it famous, this region kisses the edge of Germany—the history of quiche Lorraine crosses borders. The word “quiche” actually ...

There’s something about a quiche that brings elegance (and that wow factor) to a meal. This rich, custardy tart is perfect for brunch (Easter or otherwise) or a weeknight dinner. Quiche—and quiche ...

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, golden ...

Creamy and rich, studded with smoky bacon and brimming with nutty Gruyère cheese, the classic quiche Lorraine is one of the most satisfying foods on earth. And it’s one of the few dishes that’s ...

SYRACUSE, N.Y. — In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Quiche Lorraine! Watch the clip above for step-by-step instructions. For more ...

Creamy and rich, studded with smoky bacon and brimming with nutty Gruyère cheese, the classic quiche Lorraine is one of the most satisfying foods on earth. And it’s one of the few dishes that’s ...

1. Preheat a medium saucepot to medium high heat. Add butter and diced onions. Stir often. Stir for 10-15 minutes or until onions begin to get soft and become slightly translucent. Set aside to cool.

After baking, the Quiche Lorraine muffins are crispy on the outside, juicy on the inside, and full of flavor. They taste warm straight from the oven, but also cold the next day. Served with a crisp ...

To me, Easter brunch would not be complete without one signature dish on the table -- my dad's quiche Lorraine. This dish is a classic in our family for good reason: a perfectly tender, flaky, buttery ...

Julia Child’s version uses eggs, cream and bacon, but there’s no onions or cheese. These ingredients were added l ...