1,218 mustard recipes

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Briny feta and chopped spinach baked in a silky egg custard with cream, lemon juice, and Parmesan. A Greek-inspired quiche that works for brunch, lunch, or a light dinner.

Norwegian fiskepudding: a silky steamed haddock mousse bound with cream sauce and eggs, unmolded over shrimp and draped with sorrel sauce. Classic Scandinavian seafood with a delicate custard texture.

Velvety ricotta and fresh spinach baked in a rich egg custard with Parmesan and nutmeg. A classic Italian-style quiche that puffs up golden and cuts into clean, elegant slices.

Bacon and eggs crescent sandwich bake with crescent roll dough, cheddar, crumbled bacon and an egg-milk custard. Brunch casserole baked in 30 minutes.

Basic quiche recipe with a 5-ingredient custard base of eggs, cheddar cheese, mayonnaise, milk, and flour. A versatile template for any vegetable, meat, or cheese combination.

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Slow cooker brunch casserole with ground beef, spinach, mushrooms, and an egg-and-milk custard topped with sharp cheddar. Overnight Crock-Pot breakfast for a crowd.

Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.

Taco pie with seasoned ground beef, green chiles, and a Bisquick custard crust that bakes right in the pan. A retro Tex-Mex casserole topped with melted Monterey Jack and fresh tomatoes.

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Cheesy baked dip with green chilies, oyster mushrooms, and eggs in a creamy custard. Scoop it up with chips or crusty bread.