Quiche really had its heyday in the ’70s and ’80s, which means that it can feel a bit…dated. But we think it deserves a comeback in a major way. It’s easy (especially if you don’t go ...

Make cheesy or savory quiche with zucchini or bacon for mom or your mother figure this Mother’s Day. Try both brunch recipes courtesy of Grace Vallo and Cassandra Carrick.

It’s the kind of menu item served at sit-down brunch spots and country clubs on Mother’s Day and baby showers. But, as it turns out, quiche is a super accessible recipe, easy enough for anyone ...

Other optional fruit salad add-ins: chopped pecans, sliced bananas, chopped apples Directions Add whipping cream to a large bowl or stand mixer and beat with electric beaters for 1-2 minutes.

Directions. Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like.

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.

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Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Recipe tips This dish is best when made and served straight away.

For the salad, you’ll need about 3 cups of cooked, chopped chicken. You can also add hard-boiled eggs cut into quarters, chickpeas, nuts, olives and/or cherry tomatoes.