Discover this melt-in-your-mouth onion tart, easy to make. Made with an egg-free shortcrust pastry and gently sautéed onions flavored with white wine, it’s ideal for a light lunch or indulgent dinner. Serve it warm with a green salad for a simple, comforting, and delicious dish.

A dairy-free version of the traditional Quiche Lorraine, using plant-based cream and smoked deli meat, typical of this classic French dish. Made with an olive oil crust, it’s simple, quick, and flavorful—perfect for lunch or dinner with a green salad.

Small crispy cheese and olive bites, perfect for appetizers or picnics. They’re delicious and easy to make—kids will love helping out.

An Israeli classic, borekas are triangular puff pastries filled with a cheese mixture. Enjoy them warm on the go, at a picnic, or with a nice salad.

This tuna and tomato quiche is a delicious pantry-staple quiche that will delight everyone in no time.

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

A delicious spring quiche with ricotta, zucchini, and a few mushrooms. I sometimes add a bit of smoked salmon instead of the mushrooms, which is also excellent.

Leek season has begun! This smoked salmon and leek quiche is an excellent seasonal recipe that’s also perfect for using up an opened package of smoked salmon. If you enjoy fish quiches, you’ll likely also love the white fish and mushroom quiche and the salmon and spinach quiche with ricotta.

A simple and flavorful leek quiche, filled with a creamy custard made with fresh cream, tender leeks, and a hint of nutmeg.

This Provençal tomato tart is summery, delicious, and absolutely irresistible! The secret to making it flavorful is marinating the tomatoes with aromatics before baking. Try it once and it’ll become a summer staple.

A delicious eggplant quiche to discover, less known than the classics but truly tender and fragrant with Italian flavors.

This delicious salmon quiche, flavorful and aromatic, is perfect served warm or cold. It’s a variation of the white fish and mushroom quiche and the zucchini ricotta quiche.

Cheese friands sometimes evoke memories of school cafeterias where they were a classic starter, often more successful than the rest of the meal. Nothing complicated about them – just a few quality basic ingredients, and you’re ready to make this crowd-pleasing recipe. Here’s a classic version of cheese friands.

This white fish quiche is excellent and ideal when you only have a little fish in the freezer.

Pissaladière is a Niçoise tart made with thick, soft and crispy dough topped with onions, black olives and anchovies. Emblematic of Southern French cuisine with the taste of summer, perfect as an appetizer, for aperitif or a Mediterranean buffet, this homemade pissaladière is easy to prepare and full of flavor.

These puff pastry sausage rolls are a quick idea that everyone loves.

I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!

Empanadas are Spanish and South American turnovers filled with a typically meat-based filling, with spices that vary by country. Here’s an easy and delicious version of this specialty.

Quick mini-quiches with delicious goat cheese flavor, made even more indulgent with red onion confit.

Koulibiac is one of those dishes whose preparation takes a bit of time as it combines several components, but the result and the delighted faces of those who taste it are more than worth the effort.

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