Tarts, Stratas & Quiches

A cast-iron skillet filled with asparagus frittata on a wooden table with a fork on the side.

Asparagus Frittata

When spring is in the air, or if you just wish it was, this beguiling asparagus frittata will make your heart go pitter-patter.

A person folding quick puff pastry on a marble counter.

Quick Puff Pastry

What if we told you it’s actually quite quick, simple, and well worth the effort to make your very own rich, flaky puff pastry? Believe it.

A person holding a slice of potato bacon pizza.

Potato Bacon Pizza

David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato bacon pizza.

A quiche Lorraine cut in half, and half cut into quarters on a patterned background.

Quiche Lorraine

A custardy filling and a flaky crust make the case for bringing this French classic back. It’s essentially indulgence masquerading as a make-ahead, impress-a-lot brunch or lunch.

Four individual mushroom wellingtons with spinach and walnuts on a squares of parchment paper.

Mushroom Wellingtons with Spinach

Yep. Vegan wellingtons. For Thanksgiving. But also for a random Thursday night. Because once a year is certainly not enough. And you can even make ’em ahead of time.

A slice of a creamy onion tart, with a flaky crust and tossed mixed salad on a white plate

Creamy Onion Tart

This tart wooed and wowed us with its sophistication, simplicity, and sturdiness. And unlike that other round eggy thing in a crust, this certainly won’t call into question anyone’s manhood.