5 Best Vegan Baseball Stadium Options Plus 14 Snacks To Bring With You

Carbonara Quiche

Inspired by classic, creamy carbonara, this hearty quiche delivers all the rich, salty, and savory flavors you love from the beloved pasta dish — reimagined in a striking new form. Cooked spaghetti is tossed in an egg mixture enriched with cooked bacon, heavy cream, and Pecorino Romano cheese, then baked in a springform pan until it sets into a silky custard with tender noodles throughout. The sides are wrapped in a crisp, nutty Parmigiano-Reggiano cheese crust, adding an unforgettable layer of umami. 

What's the purpose of pre-baking the Parmigiano-Reggiano before wrapping it around the sides of the springform pan? Pre-baking the cheese on a baking sheet makes it pliable enough to wrap evenly around the sides of the springform pan and helps it adhere more effectively. This step ultimately makes the cheese crust easier to work with and ensures it sticks to the quiche once baked. Could you bake this quiche in a 9-inch springform pan instead of an 8-inch? You can bake this quiche in a 9-inch springform pan, but the final result will be a slightly shorter quiche than if baked in an 8-inch pan.  Notes from the Food & Wine Test Kitchen To prevent liquid from seeping out of a springform pan when baking the quiche, place a sheet of parchment paper over the base before attaching the sides. This creates a tighter seal and helps prevent the custard from leaking. Make ahead The quiche can be made up to three days in advance and stored in the refrigerator. To reheat slices, place the slices on a baking sheet and cover it loosely with aluminum foil. Warm in a 325°F oven for 15 to 20 minutes, or until heated through. If reheating a whole quiche, allow 25 to 30 minutes. This recipe was developed by Jasmine Smith; the text was written by Andee Gosnell.

Recipe: A Creamy, Salty Asparagus Gruyere Quiche Is Perfect To Serve On Mother's Day

This creamy, salty, cheesy quiche is topped with fresh, tender asparagus and baked in a hearty crust. I like to make this fresh asparagus and Gruyere quiche for brunch or supper. It is also perfect for occasions like Mother's Day or Easter.

Asparagus and Gruyere Quiche

Yield: Makes 6 servings.

INGREDIENTS

Crust:

1½ cups whole wheat flour

1½ cups white flour

1 cup wheat germ

1½ teaspoon sea salt

1 cup plus 4 tablespoons butter

10-12 tablespoons cold water

Filling:

1 tablespoon butter

1 leek (white and light green parts only — halved and thinly sliced)

1 pound of asparagus (tough ends removed, stems sliced thin diagonally)

4 large eggs

1¼ cups half-and-half

½ teaspoon salt

½ teaspoon fresh ground pepper

Pinch of ground nutmeg

1 cup aged Gruyère cheese (grated)

DIRECTIONS

1. Stir together flour, wheat germ, and salt. Cut butter into these dry ingredients (a pastry cutter makes this easy). When the dough is the consistency of rolled oats, sprinkle with enough water to hold the dough together. Form into a ball, cover, and refrigerate for about an hour while you prepare the filling.

2. Use only the white and green parts of the leek. Cut it in half and slice it thinly. Trim the tough ends off the asparagus and slice the tender parts thinly on the diagonal.

3. In a large skillet, melt butter over medium heat. Add leek and asparagus, seasoning with salt and pepper. Cook, stirring occasionally, until the asparagus is tender — about seven or eight minutes. Set aside to cool. In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Set aside.

4. Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.

5. Roll out the dough and lay it carefully in the baking pan, creating a 1½-inch high crust up the sides of the pan. Sprinkle Gruyère on the bottom of the crust and top with  asparagus/leek mixture. Pour egg mixture on top. Bake until the center of the quiche is set — about 50 minutes. Remove from the oven and allow to cool for 10 minutes before serving.

Randy Graham is a private chef and author whose cookbooks include "The Ojai Valley Cookbook," "The Ojai Valley Vegetarian" and the "The Ojai Valley Vegan." He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.

Originally Published: April 22, 2025 at 10:03 AM PDT

Recipe: A Smashed Potato Crust On This Quiche, Filled With Eggs And Asparagus, Is Ideal For Easter Brunch

Makes one 9-inch round

A potato-crust quiche is pretty on an Easter brunch buffet, especially for vegetarians and gluten-free folks. For the cook on a budget, even with the high price of eggs, it's less expensive than a lamb roast or ham. The quiche is made in a springform pan with smashed potatoes as the crust. The potatoes are actually cooked three times: first boiled whole until tender, then smashed into the pan and prebaked as a crust, and finally filled with eggs, asparagus, spinach, and herbs and baked again. When the tart is done, the potato crust is golden brown, even a little crispy. Prep the filling while the potatoes are cooking. Quickly boil the asparagus and then submerge the short lengths into ice water to avoid overcooking. Wilt the spinach in a skillet of onion and garlic, and beat the eggs with heavy cream and fresh herbs. Goat cheese goes onto the filling in dollops. The quiche is done when the eggs are just set in the center. Serve warm wedges with a mixed lettuce salad.

Butter (for the pan)

6

medium Yukon Gold potatoes (about 1 3/4 pounds), unpeeled

Salt and pepper, to taste

2

tablespoons olive oil

½

large bunch fresh asparagus, ends trimmed and discarded, stalks cut into 1-inch pieces

1

small onion, finely chopped

1

clove garlic, finely chopped

5

ounces fresh baby spinach

6

eggs, lightly beaten

2

tablespoons chopped fresh chives

2

tablespoons chopped fresh parsley

½

cup heavy cream

4

ounces soft goat cheese

1. Set the oven at 400 degrees. Butter a 9-inch springform pan. If your pan is aluminum, line the bottom and sides with parchment paper, cut to fit the pan and pressed into it. Butter the paper. If your pan is nonstick, butter it (you don't need to line it with parchment).

2. Place the potatoes in a large saucepan, cover with 1 inch of cold water, and bring to a boil. Lower the heat, cover the pan, and simmer for 30 to 35 minutes, or until the potatoes are tender when pierced with a skewer. Drain into a colander; cool to room temperature.

3. Place one or two potatoes in the springform pan; with a flat bottom measuring cup or your hands, gently smash and press the potatoes firmly into the bottom and 1 inch up the sides of the pan. Continue smashing until all the potatoes are in the pan. Sprinkle with salt and pepper and 1 tablespoon of the olive oil. Bake the potato crust for 20 minutes.

4. Meanwhile, bring another saucepan of salted water to a boil. Have on hand a bowl of ice water. Add the asparagus to the boiling water. Cook for 3 minutes, or until the asparagus are tender but still bright green. With a slotted spoon, transfer the asparagus to the ice water. When they are cold, drain into a sieve.

5. In a skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the onion and cook, stirring often, for 2 to 3 minutes or until softened and beginning to brown. Add the garlic and cook, stirring, for 1 minute. Add the spinach to the pan, and cook, carefully turning the leaves, for 2 to 3 minutes, or until completely wilted. Remove from the heat.

6. In a bowl, whisk the eggs, chives, parsley, heavy cream, and a generous pinch each of salt and pepper.

7. Crumble half of the goat cheese and place it on the potatoes. Add the asparagus and spread it in a single layer. Top with the spinach mixture. Crumble the remaining goat cheese over the spinach. Pour the egg mixture into the pan.

8. Transfer to the bottom rack of the oven. Bake for 25 minutes. Move the pan to the top rack of the oven. Continue baking for 10 to 15 minutes, or until the top is lightly browned and the eggs are set; the internal temperature of the quiche will be 160 degrees in the center. (Total baking time is 35 to 40 minutes.)

9. Set the pan on a wire rack to cool slightly. Unlatch the ring from the springform pan. While it's still warm, serve the quiche cut into wedges.

Karoline Boehm Goodnick

Makes one 9-inch round

A potato-crust quiche is pretty on an Easter brunch buffet, especially for vegetarians and gluten-free folks. For the cook on a budget, even with the high price of eggs, it's less expensive than a lamb roast or ham. The quiche is made in a springform pan with smashed potatoes as the crust. The potatoes are actually cooked three times: first boiled whole until tender, then smashed into the pan and prebaked as a crust, and finally filled with eggs, asparagus, spinach, and herbs and baked again. When the tart is done, the potato crust is golden brown, even a little crispy. Prep the filling while the potatoes are cooking. Quickly boil the asparagus and then submerge the short lengths into ice water to avoid overcooking. Wilt the spinach in a skillet of onion and garlic, and beat the eggs with heavy cream and fresh herbs. Goat cheese goes onto the filling in dollops. The quiche is done when the eggs are just set in the center. Serve warm wedges with a mixed lettuce salad.

Butter (for the pan) 6 medium Yukon Gold potatoes (about 1 3/4 pounds), unpeeled Salt and pepper, to taste 2 tablespoons olive oil ½ large bunch fresh asparagus, ends trimmed and discarded, stalks cut into 1-inch pieces 1 small onion, finely chopped 1 clove garlic, finely chopped 5 ounces fresh baby spinach 6 eggs, lightly beaten 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley ½ cup heavy cream 4 ounces soft goat cheese

1. Set the oven at 400 degrees. Butter a 9-inch springform pan. If your pan is aluminum, line the bottom and sides with parchment paper, cut to fit the pan and pressed into it. Butter the paper. If your pan is nonstick, butter it (you don't need to line it with parchment).

2. Place the potatoes in a large saucepan, cover with 1 inch of cold water, and bring to a boil. Lower the heat, cover the pan, and simmer for 30 to 35 minutes, or until the potatoes are tender when pierced with a skewer. Drain into a colander; cool to room temperature.

3. Place one or two potatoes in the springform pan; with a flat bottom measuring cup or your hands, gently smash and press the potatoes firmly into the bottom and 1 inch up the sides of the pan. Continue smashing until all the potatoes are in the pan. Sprinkle with salt and pepper and 1 tablespoon of the olive oil. Bake the potato crust for 20 minutes.

4. Meanwhile, bring another saucepan of salted water to a boil. Have on hand a bowl of ice water. Add the asparagus to the boiling water. Cook for 3 minutes, or until the asparagus are tender but still bright green. With a slotted spoon, transfer the asparagus to the ice water. When they are cold, drain into a sieve.

5. In a skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the onion and cook, stirring often, for 2 to 3 minutes or until softened and beginning to brown. Add the garlic and cook, stirring, for 1 minute. Add the spinach to the pan, and cook, carefully turning the leaves, for 2 to 3 minutes, or until completely wilted. Remove from the heat.

6. In a bowl, whisk the eggs, chives, parsley, heavy cream, and a generous pinch each of salt and pepper.

7. Crumble half of the goat cheese and place it on the potatoes. Add the asparagus and spread it in a single layer. Top with the spinach mixture. Crumble the remaining goat cheese over the spinach. Pour the egg mixture into the pan.

8. Transfer to the bottom rack of the oven. Bake for 25 minutes. Move the pan to the top rack of the oven. Continue baking for 10 to 15 minutes, or until the top is lightly browned and the eggs are set; the internal temperature of the quiche will be 160 degrees in the center. (Total baking time is 35 to 40 minutes.)

9. Set the pan on a wire rack to cool slightly. Unlatch the ring from the springform pan. While it's still warm, serve the quiche cut into wedges.Karoline Boehm Goodnick

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5 Best Vegan Baseball Stadium Options Plus 14 Snacks To Bring With You