Cooking Vegetarian: 2,600+ Recipes

Caramelized onion, pimiento, and olive quiche packs a sweet-salty punch: slow-cooked onion and garlic under a Swiss and cream custard, studded with roasted pimiento peppers and sliced Kalamata olives. Every bite plays sweet against briny. Serve it warm, with a simple...

Classic leek and Swiss quiche is gentle and golden: buttery soft leeks piled into a short-crust shell with grated Swiss, a dusting of Romano or Parmesan, and a rich custard of eggs and cream, tomatoes on top. The long-cooked leeks turn sweet and almost melting....

Classic Roquefort quiche is blue cheese at its most lovable: crumbled Roquefort and dry farmer or pot cheese set in a milky egg custard in a homemade short-crust shell. The milder cheese stretches the Roquefort so it never overwhelms. A warm slice and a green salad,...

Perfect vegetarian quiche crust comes down to three things: cold butter, ice water, and patience with the chilling. The pastry itself is just flour, fine sea salt, cold butter, and a splash of water, yet it bakes up tender and flaky and holds its own under any...

The easiest, most flavorful herbed farmer's cheese spread is ten minutes away: crumbled farmer cheese mashed with sour cream, dill, chives, lemon juice, and a kick of hot paprika. No cooking at all — and it improves as it sits. Slather it on bread, scoop it with...

Creamy pub-style beer cheese spread — a Liptauer by ancestry — whips farmer's cheese and cream cheese with lager, capers, and finely minced onion, finished with a rust-red dusting of paprika. It's assertive, spreadable, and made for pumpernickel and...

This creamy garlic and herb cottage cheese dip takes ten minutes: cottage cheese and sour cream whipped with a fistful of garlic, parsley, and chives. It's the kind of thing you keep in the fridge for crackers, raw vegetables, and spooning onto toast. Made a few...

Rustic Italian cheese fondue, vegetarian fonduta, is the Alpine classic: Fontina and provolone melted into garlic-scented white wine, kept glossy with a little flour. Slow stirring and gentle heat are the whole technique. Set the pot out with cubes of Italian bread,...