Cooking with a Parisian · Book 1
French Quiche at Home
20 Classic Quiches and Savory Tarts, Made Easy in Your American Kitchen
by Olivier Giraud · Kindle and paperback
- Cups, spoons and Fahrenheit, with grams for flour, butter and cheese
- Homemade Pâte Brisée step by step, or a store-bought crust
- Prep and cook times, difficulty and allergens for every recipe
- Food safety notes, plus how to store, freeze and reheat
- A little story from Paris and a French word of the day with each recipe
In France, quiche is not a fancy dish. It is what we make on a busy Tuesday night with the last bits of bacon, vegetables and cheese in the fridge, bound together with eggs and cream. It is also what we bring to a picnic, slice up for friends at “l'apéro” before dinner, or buy by the slice at the bakery on the way home.
This book gathers 20 of my favorites: the Paris classics, vegetable tarts from the farmers' market, regional specialties from Alsace to the Riviera, a few bistro favorites, and showstoppers for when friends come over.
I wrote every recipe for an American kitchen: a standard 9-inch tart pan, cups and spoons, Fahrenheit, and ingredients you can find at your regular grocery store. You can make your own crust (it is easier than you think) or use a store-bought one. Both work beautifully.
What's inside: 20 recipes in 5 chapters
- The Paris ClassicsQuiche Lorraine, Spinach and Salmon, Mushroom and Bacon, Broccoli and Ham, Crustless Tuna and Tomato
- Vegetable Quiches and TartsZucchini and Goat Cheese, Pumpkin and Walnut, Leek and Gruyère, Tomato and Mustard, Ratatouille Tart
- A Tour of FranceFlammekueche from Alsace, Pissaladière from Nice, Tartiflette Tart from the Alps, Leek and Scallop Tart from Brittany
- Bistro FavoritesPotato and Smoked Salmon Tart, Wild Mushroom and Comté Quiche, Pear, Roquefort and Walnut Tart
- Apéro and EntertainingMini Quiches for the Apéro, Cherry Tomato Tarte Tatin, Tarte Soleil
