Crumbly pastry with a creamy, rich filling – a classic quiche recipe should be in every cook’s repertoire, ready for a simple lunch or packed away for a picnic. Line a loose-bottomed fluted ...

1. To make the crust: In a food processor fitted with a steel blade, place the flour, butter, and salt. Pulse about 24 times, then open the machine and lift a handful of crumbs.

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No complications here: salmon (like here), vegetables, meat, anything can go in! It's a great opportunity to use your ...

To make the crust of the quiche, you'll need flour, salt, sugar, butter, and cold water. The coldest water out of your tap is fine, but you can also add ice cubes to a cup of water, let them melt ...

La Provence is letting the public in on its commercial business. The bakery and café chain (with 9 locations including Brickell, Coral Gables and Doral) is offering up the breads they bake daily ...

Smoked salmon quiche. ... Add leek and zucchini and cook, stirring occasionally, until they start to soften, about 8 minutes. Season with a pinch of salt and some fresh ground pepper.

Transfer the quiche carefully to the oven and bake 25 minutes or until just set. Garnish with additional smoked salmon pieces, fresh parsley and a few shallot rings, if desired. Cool before slicing.

Salmon is a great fish to use in a quiche due to its relatively high fat content so you don’t need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch.

Smoked salmon and leek quiche by Steven Doherty Crumbly pastry with a creamy, rich filling – a classic quiche recipe should be in every cook’s repertoire, ready for a simple lunch or packed ...

In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan.

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