We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
This scrumptious French tart is the perfect blend of tart and sweet.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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