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We recommend serving quiche the day it is baked (when the crust is at its very best), but you can also make it ahead, refrigerate, and then reheat it in a 325-degree oven until it’s warm throughout. This custard holds up beautifully for days. Any leftover slices can also be enjoyed at room temperature -- or even straight out of the refrigerator.
Pick Your Pan: A pie plate is the traditional choice for quiche but a springform pan gives you more filling. A springform pan may not be an obvious choice for making quiche, but it produces a luxuriously lofty custard with ample room for fillings. Baked in a pie plate, quiche has a more traditional profile. Try making one of quiche recipes in each pan and see which you prefer.
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The flavors of spring in a crust, plus pureeing peas for the filling creates a deliciously silky texture.
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Bacon has no season, and scallions are always available; this is a combination that works year-round. And this recipe is proof that with quiche you don't need a lot of toppings to make a flavorful impact.
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We used small sprigs of chervil and dill for our light and rich and pretty fresh herb quiche, but feel free to experiment with other pairings.
Cherry tomatoes just might be the perfect add-in: They add flavor without diluting the quiche with too much moisture, plus they're small and light enough to float in the custard.
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Though we advise a light hand with toppings and add-ins, this quiche is quite packed with filling. The spinach gets tender but doesn't water down the custard, and any bits sticking out of the top get a bit crunchy in a kale-chip kind of way. We like Gruyere here because it's a wonderful melting cheese and adds lots of rich flavor.
Once you've chosen your recipe, check out our step-by-step guide to making quiche.