Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  Hot pepper sauce, to taste
  
  


• 
  
  2 slices cooked bacon, finely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Smoked paprika, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Matzo Brei with Fresh Chives

Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread). Although typically served during Passover, it makes a delicious anytime meal. If using salted matzo, halve the amount of salt in the recipe.

• 
  
  4 pieces unsalted matzo (about 4 oz.)
  
  


• 
  
  5 large eggs, beaten
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter
  
  

In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp. salt, and 1/4 tsp. pepper.


Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.

Creamy Scrambled Eggs

These eggs get their creamy texture from constant stirring over low heat, not from milk or water. While adding either may help feed more people with fewer eggs, it doesn’t necessarily yield creamier results

• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  

In a small bowl, whisk the eggs with 1/8 tsp. salt and a small pinch of pepper until thoroughly combined and uniform in color.

In a 10-inch nonstick skillet, melt the butter over low heat and then add the eggs. Using chopsticks, a heatproof silicone spatula, or a wooden spoon, constantly stir the eggs while shaking the pan. Push the cooked portion from the edges toward the center of the pan and let the raw portion run from the center toward the edges. Break up any large bits as you go along. Cook the eggs until they’re moist but no longer runny and have formed small, creamy curds, 2 to 3 minutes. Serve immediately.

Broccoli and Ham Quiche

The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup grated Gruyère
  
  


• 
  
  1/2 cup bite-size broccoli florets, steamed
  
  


• 
  
  1/2 cup diced ham
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Olive and Sun-Dried Tomato Quiche

Tangy feta cheese, briny olives and sun-dried tomatoes give a Greek flavor profile to the iconic French quiche.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup crumbled feta
  
  


• 
  
  1/4 cup pitted, slivered black olives
  
  


• 
  
  1/4 cup drained and chopped oil-packed sun-dried tomatoes
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of  butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the feta, olives, and sun-dried tomatoes over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Asparagus, Ham and Mushroom Strata

Looking for the perfect make-ahead for Easter brunch? You can assemble the strata, which is like an Italian quiche, but instead of a pastry crust, leftover bread forms the egg custard base, up to two days before brunch and bake it just before serving. Trim the bread's crust for a neat and pretty dish, or leave it intact for a heartier texture.

• 
  
  2 Tbs. unsalted butter, more for the pan
  
  


• 
  
  1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
  
  


• 
  
  6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
  
  


• 
  
  9 large eggs, beaten
  
  


• 
  
  2-3/4 cups milk (preferably whole)
  
  


• 
  
  1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
  
  


• 
  
  8 oz. thinly sliced deli ham, cut into 1-inch strips
  
  


• 
  
  3 cups grated extra sharp Cheddar (about 8 oz.)
  
  

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Lobster and Mushroom Quiche

This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup cooked, diced lobster meat
  
  


• 
  
  1 cup sliced, sauteed mushrooms
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the lobster and mushrooms over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Flat Omelet with Scallions and Pickles

Eggs are a delicious source of protein in this elegant lunch or light dinner. They can be cooked a day ahead and taste great at room temperature, too.

For the scallion-pickle garnish

• 
  
  2 Tbs. thinly sliced scallions (white and light-green parts only)
  
  


• 
  
  1 Tbs. roughly chopped fresh cilantro or flat-leaf parsley
  
  


• 
  
  1 tsp. drained and finely chopped cornichons
  
  


• 
  
  4 to 5 drops white wine vinegar
  
  

For the rice

• 
  
  1/4 cup Japanese short grain rice
  
  


• 
  
  Kosher salt
  
  

For the omelet

• 
  
  2 large eggs
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. olive oil
  
  

Prep it

Make the scallion-pickle garnish: In a small container, stir the scallions, cilantro or parsley, cornichons, and vinegar.

Make the rice: In a 1-quart saucepan, combine the rice, 1/2 cup water, and a pinch of salt. Bring to a boil over medium-high heat. Cover the pot, lower the heat to a simmer, and cook until the rice is tender and the water is absorbed, 10 to 12 minutes.

Make the omelet: In a small bowl, whisk the eggs with 1/4 tsp. salt. Heat the olive oil in an 8-inch nonstick skillet over medium heat. When the oil begins to shimmer, pour the eggs into the skillet and shake it back and forth vigorously so the eggs set quickly. Once they start to set, push the partially set eggs to the side of the pan with a spatula and use the spatula to replace what you’ve moved with raw egg. Keep smoothing raw egg into bare spots on the pan until the omelet is just set, 1 to 2 minutes. Slide the omelet onto a paper towel. Store it on the towel on a plate, covered in plastic, in the refrigerator.

Pack it

Bring the omelet to work folded into quarters, wrapped in plastic. Pack the rice and pickle separately. Refrigerate everything.

Put it together

Let the omelet and pickle sit at room temperature for an hour before lunch. Reheat the rice; slice the omelet into a few wide ribbons.  Arrange the omelet on the rice and scatter the scallion-pickle garnish over the top.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

• 
  
  1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 medium yellow onion, cut into small dice (about 1-1/4 cups)
  
  


• 
  
  2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder 
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  1/2 tsp. white wine vinegar or lemon juice
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 large ripe avocado, sliced
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro
  
  


• 
  
  Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)
  
  

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.

Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.

Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Shirred Eggs with Vegetable Hash and Smoked Cheddar

In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.

• 
  
  2 medium sweet potatoes, peeled and cut into 1-inch pieces
  
  


• 
  
  2 medium carrots, peeled and cut into 1-1/2-inch pieces
  
  


• 
  
  2 medium zucchini, cut into 1-1/2-inch pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1/4 tsp. cayenne; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 large eggs, at room temperature
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  4 oz. smoked Cheddar, coarsely grated (about 1-1/2 cups)
  
  

Position a rack 6 inches from the broiler and heat the broiler on high.

Working in two batches, pulse the sweet potatoes, carrots, and zucchini in a food processor until chopped, with pieces no larger than almonds in the mix. Transfer to a bowl.

Heat the oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter melts and the foam subsides. Add the vegetables and the sage and cook, stirring often, until tender and golden-brown in spots, about 10 minutes. Remove from the heat and season with the cayenne and 1-1/2 tsp. salt.

Smooth the surface of the hash and crack the eggs over it, leaving a little space between each egg. Season each egg with salt and pepper and broil until the whites are set, 1 to 2 minutes. Sprinkle the Cheddar evenly over the eggs and hash and broil until the cheese is melted, about 1 minute. Let cool slightly before serving.

Artichoke & Smoked-Mozzarella Frittata

• 
  
  8 large eggs
  
  


• 
  
  1/2 cup grated smoked mozzarella
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup diced yellow onion
  
  


• 
  
  10 oz. frozen artichoke hearts, thawed, and roughly chopped (1-2/3 cups)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, whisk the eggs and mix in the cheese.

Heat the olive oil in a well-seasoned 10-inch cast-iron skillet (or ovenproof nonstick skillet) over medium-high heat. Add the onions and cook, stirring frequently, until golden around the edges, 2 to 3 minutes. Stir in the artichoke hearts, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

Remove from the heat and add the egg mixture. Stir just until the vegetables and herbs are distributed evenly. Transfer to the oven and bake until the eggs are set and firm to the touch, 13 to 14 minutes. Let the frittata rest in the pan for 2 minutes.

Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board. Slice the frittata into wedges and serve hot or at room temperature.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Salmon and Watercress Quiche

The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite—and can always be made ahead of time! 

For the crust:

• 
  
  1/2 cup (2-3/4 oz.) sweet rice flour
  
  


• 
  
  1/2 cup (2 oz.) quinoa flour
  
  


• 
  
  1/2 cup (2-1/2 oz.) amaranth flour
  
  


• 
  
  1-1/2 tsp. xanthan gum
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 Tbs. (3-1/2 oz.) unsalted butter, chilled and diced
  
  


• 
  
  1 small egg
  
  


• 
  
  4 Tbs. cold water, more if needed
  
  

For the filling:

• 
  
  7 oz. watercress or baby spinach
  
  


• 
  
  4 Tbs. olive oil
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Sea salt and pepper
  
  


• 
  
  1 lb. 2 oz. skinned salmon
  
  


• 
  
  4 large eggs
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  Dash of freshly grated nutmeg
  
  


• 
  
  1 tablespoon chopped dill
  
  


• 
  
  A few sage leaves, chopped
  
  


• 
  
  2 small leeks, white part only, finely chopped
  
  


• 
  
  1 shallot, finely chopped
  
  


• 
  
  1 egg white, lightly beaten with a fork
  
  

Make the crust:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.

Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

Make the filling:

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.

Fill and bake the quiche:

Roll and cut the dough to fit inside the mold. Arrange the dough inside
the mold and using a fork, make small holes at the bottom.

Prebake for 10 minutes. Remove the parchment paper and weights and brush
the crust with the egg white. Return to the oven and bake for 5 more
minutes. Add the vegetables and crumbled salmon to the crust and pour
the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you’re making
individual quiches), or until the top is golden and the egg flan is set.
Let rest for 10 minutes before cutting; serve with a green salad.

Corn, Green Pepper, Ham, and Cheese Omelet

This twist on a western omelet makes for a hearty breakfast (or a fast and easy dinner) when served with buttered toast.

• 
  
  1/2 Tbs. unsalted butter
  
  


• 
  
  2 heaping Tbs. fresh corn kernels (from about a third of a medium ear)
  
  


• 
  
  1 Tbs. small-diced green bell pepper
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 slice Jarlsberg cheese
  
  


• 
  
  1 slice smoked ham, cut into 1/4-inch strip
  
  

Melt the butter in an 8-inch nonstick skillet over medium-high heat. Add the corn, bell peppers, a generous pinch of salt, and a few grinds of pepper. Cook, stirring frequently, until tender, about 2 minutes, then reduce the heat to low.

In a small bowl, whisk the eggs. Add the eggs to the skillet and spread them and the corn mixture evenly around the pan. Cover and cook until the top is set, about 2 minutes. Lay the cheese on top of the egg and add the ham.

Turn off the heat and let sit, covered, until the cheese is melted, 30 seconds. Using a spatula, lift one edge of the omelet, fold it over by a third, and then continue to roll it out of the pan and onto a plate, seam side down. Serve immediately.

Pork and Potato Hash with Poached Eggs and Avocado

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

• 
  
  1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 medium yellow onion, cut into small dice (about 1-1/4 cups)
  
  


• 
  
  2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder 
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  1/2 tsp. white wine vinegar or lemon juice
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 large ripe avocado, sliced
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro
  
  


• 
  
  Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)
  
  

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.

Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.

Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Asparagus, Ham and Mushroom Strata

Looking for the perfect make-ahead for Easter brunch? You can assemble the strata, which is like an Italian quiche, but instead of a pastry crust, leftover bread forms the egg custard base, up to two days before brunch and bake it just before serving. Trim the bread's crust for a neat and pretty dish, or leave it intact for a heartier texture.

• 
  
  2 Tbs. unsalted butter, more for the pan
  
  


• 
  
  1 lb asparagus, ends snapped off, cut into 1-1/2-inch pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3-1/2 oz. oyster mushrooms (or shiitake or white mushrooms), stemmed and thinly sliced
  
  


• 
  
  6 scallions, trimmed and thinly sliced, white and green parts separated (1/2 cup green, 2 Tbs. white)
  
  


• 
  
  9 large eggs, beaten
  
  


• 
  
  2-3/4 cups milk (preferably whole)
  
  


• 
  
  1 large loaf (about 1 lb.) rustic white bread (like ciabatta), cut into 1-inch cubes
  
  


• 
  
  8 oz. thinly sliced deli ham, cut into 1-inch strips
  
  


• 
  
  3 cups grated extra sharp Cheddar (about 8 oz.)
  
  

Melt the butter in a large (12-inch) skillet over medium-high heat. Add the asparagus, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 2 minutes. Remove from the heat and let cool for a couple of minutes.

Butter a 9x13-inch baking dish. Whisk the eggs with the milk and 1/2 tsp. each salt and pepper. Spread half the bread in a single layer on the bottom of the baking dish. Top with half the egg mixture and then cover with half the ham, cheese, and asparagus mixture, and sprinkle with half the scallion greens. Repeat with the remaining bread, custard, ham, cheese, asparagus mixture, and scallions. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Put a rack in the center of the oven and heat the oven to 350°F. Let the strata sit at room temperature while the oven heats. Bake until the custard sets and the top browns, about 30 minutes. Loosely cover with foil and bake for another 20 minutes. Let cool for 10 minutes, cut into square pieces, and serve.

Classic Deviled Eggs

The trick to perfecting this classic hors d'oeuvre is to steam your eggs, which helps them cook evenly without overcooking. This recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  Hot sauce, to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Paprika, for garnish
  
  


• 
  
  Thinly sliced fresh chives, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack the shell by rolling it on a flat surface. Under a stream of cold running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, and hot sauce and continue to mash until
smooth. Season to taste with salt and pepper. Pipe or spoon equal
amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with paprika and chives.

Olive and Sun-Dried Tomato Quiche

Tangy feta cheese, briny olives and sun-dried tomatoes give a Greek flavor profile to the iconic French quiche.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup crumbled feta
  
  


• 
  
  1/4 cup pitted, slivered black olives
  
  


• 
  
  1/4 cup drained and chopped oil-packed sun-dried tomatoes
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of  butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the feta, olives, and sun-dried tomatoes over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Potato and Rosemary Quiche

Chunks of tender potatoes, creamy Brie, and fragrant rosemary make for a comforting breakfast quiche.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup diced, cooked potatoes
  
  


• 
  
  1 cup cubed Brie (remove the rind then cut into small pieces)
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, rosemary, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the potatoes and Brie over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.