Tuna and tomato quiche is a delicious “pantry” quiche that will please everyone in no time at all.

This delicious salmon quiche, full of flavor and fragrant with herbs, is just as good warm as it is cold. It’s a variation on the white fish and mushroom quiche and the zucchini and ricotta quiche.

After the mushroom pashtida, here is another one with zucchini. Cut into squares or wedges, this crustless quiche is a lovely addition to a dairy buffet or a summer lunch.

This white fish quiche is excellent, and ideal when all you have is a little bit of fish left in the freezer.

A springtime quiche that’s rich and comforting, made with ricotta, zucchini and a few mushrooms. I sometimes add a little smoked salmon in place of the mushrooms, and it’s just as delicious.

A complete meal, quick to make and endlessly adaptable. At home, I make a tart or a quiche once a week. Serve it with a fresh salad!

An eggplant quiche worth discovering, less well known than the classics but wonderfully soft and full of the flavors of Italy.

Pissaladière is a tart from Nice made with a thick, soft, crispy dough topped with onions, black olives and anchovies. Emblematic of southern French cooking and full of the taste of summer, it’s perfect as a starter, with drinks or on a Mediterranean buffet. This homemade pissaladière is easy to make and packed with flavor.

Little crispy cheese bites with an olive hidden inside, perfect for cocktail hour or to pack for a picnic. They’re delicious and really easy to make, and kids will love helping out.

Coulibiac is one of those dishes that takes a little while to make, since it combines several separate preparations, but the result - and the delighted faces of everyone who gets to eat it - is well worth the effort.

Leek season has begun! Smoked salmon and leek quiche is a wonderful seasonal recipe, and a great way to use up an already-opened package of smoked salmon. If you like fish quiches, you’ll probably also enjoy white fish and mushroom quiche and salmon, spinach and ricotta quiche.

A simple, flavorful leek quiche, filled with a creamy custard of crème fraîche, tender leeks and a hint of nutmeg.

Discover this melt-in-your-mouth French onion tart, easy to make. With an egg-free pie dough and onions slowly cooked down and flavored with white wine, it’s perfect for a light lunch or a cozy dinner. Serve it warm with a green salad for a simple, comforting and delicious dish. Kosher, dairy.

A Quiche Lorraine made without any dairy, inspired by the traditional recipe. This version uses a plant-based cream and smoked deli meat, the classic flavors of quiche lorraine, so it’s kosher and meat. Baked on an olive oil pie dough, it’s simple, quick and delicious, perfect for lunch or dinner with a green salad.

Quick mini quiches with a lovely goat cheese flavor, made even more indulgent with red onion confit. A dairy, vegetarian recipe.

An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

I love tarts and quiches and I love mushrooms. This week, wanting a change from my usual mushroom quiche, I came across a recipe from chef Ottolenghi, which inspired this one. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill pairing goes beautifully with mushrooms and is what gives this tart its original flavor. The classic quiche filling (eggs + cream) is replaced here by a delicious mushroom cream (which, by the way, can be made dairy-free). I’ll let you discover it!