I know plenty of folks who think that the crust is the best part of a pie or quiche. Others see the advantage of having no crust: less fat, fewer calories, fewer carbs and certainly less work and more ...

Sunday brunch ranks as one of my favorite meals. We forgo thoughts of calories and indulge in breakfast meats, fluffy pancakes, muffins, sauced eggs, smoked fish, fresh fruit and plenty of mimosas. No ...

Crustless quiche is, according to my French-speaking spouse, an oxymoron. He says there cannot be a quiche without a crust. I say, tell that to the countless blogs and recipes populating the Google ...

Add Yahoo as a preferred source to see more of our stories on Google. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser Quiches are the perfect dish for any time ...

Heat oven to 350 degrees. Coat the inside of a 9-inch deep-dish pie pan with nonstick cooking spray. In a small bowl, mix together Parmesan cheese and breadcrumbs, then pour the mixture into the ...

The holidays are a time to pull out all the stops, and when it comes to hosting a festive brunch, we can't think of a better way to put a bit of merriment on the table than with a rich, custardy ...

Note: This simple recipe is plenty rich but just a tad lighter than the classic version, thanks to the missing crust. From Beth Dooley. Preheat the oven to 375 degrees. Generously grease a 9-inch, ...