These mini crustless quiches are a perfect make-ahead breakfast. They're bulked up with cooked quinoa and layered with sauteed cremini mushrooms—a perfect balanced bite when you're on the go. Preheat ...

Preheat oven to 350 degrees. Coat two 2-cup soufflé dishes with cooking spray. Set aside. Melt butter over high flame in sauté pan. Add a dash of salt. Once butter turns brown and smells nutty, add ...

1. Set the oven at 350 degrees. Oil a 9-inch pie pan. 2. In a nonstick skillet over medium heat, heat the 1½ tablespoons olive oil. Add the onion, salt, and pepper. Cook , stirring often, for 8 ...

You’ll need: 2 tbsp butter, plus extra for greasing; 400g mixed cultivated mushrooms, sliced (button, portabellini or portabello); 50g asparagus, sliced; 50g tender stem broccoli, sliced; 12 XL ...

This customisable quiche with flavour-bomb kimchi is perfect for lunchboxes or dinner. Kimchi is an absolute must-have in our fridge; its tangy flavour, heat and juicy, crunchy texture makes it such a ...

With a buttery deep-dish crust, silky egg custard, and thyme-scented sautéed mushrooms, this show-stopping quiche from chef Thomas Keller is worthy of a special occasion. Thomas Keller is the chef of ...

Preheat oven to 350 degrees. Lightly spray a deep 9-inch pie pan with cooking spray. In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom. Cook mushrooms and onion for ...