Frittatas and quiches are my kind of meal for entertaining. They serve a crowd. They can be customized to suit many different tastes. They are brimming with make-ahead potential. And, of course, they’re pretty.
All those characteristics mean that plenty of people will be churning them out for spring meals, including Easter brunch, when eggs are a popular centerpiece. We’ve collected a wide range of frittata and quiche recipes from our archives, offering plenty of options for fillings — meat, cheese and vegetables — and crusts (or no crusts).
