Quiche

With a tender, flaky, and lightly sweet crust, and a rich, creamy filling packed with smoky bacon, this Quiche Lorraine is perfect for brunch, served warm or at room temperature. Chef Ludo Lefebvre uses a clever layer of shredded cheese to seal the bottom crust before adding the egg custard filling, preventing a soggy bottom. Feel free to swap out the cheddar for gruyere for a nutty, salty flavor.

Quiche is best with higher-acid reds or full-bodied but bright whites that will cut through all of that richness.

Whether you go with something classic, like bacon and leek, or more unusual, like roasted brussels sprouts, quiche is a great way to make a meal from leftovers and get creative with what you find at the farmers’ market.

Do you want a tall quiche with tons of filling or something more simple?

Among chef Billy Allin’s favorite cold-weather recipes is this quiche, packed with cheese and quartered brussels sprouts. Slideshow: Quiche Recipes

To celebrate the film Julie & Julia, starring Amy Adams as blogger Julie Powell and Meryl Streep as Julia Child, throw a cooking party featuring one of the amazing matriarch's favorite foods: quiche.    Recipes from the French Masters