Savory tarts and tartines

mushroom-pizza2Fromage fort / Pungent French cheese spread
Pizza saucisse fenouil maison / Pizza with homemade fennel sausage, smoked mozzarella and broccoli
Quiche au saumon fumé / Smoked salmon quiche
Quiche aux asperges et pleurotes / Asparagus quiche with oyster mushrooms
Quiche aux épinards et pignons de pin / Spinach quiche with pine nuts and parmesan
Tarte à l’oignon rouge / Red onion tart
Tarte aux champignons sauvages / Wild mushroom tart
Tarte fine bacon et sauge / French pizza with bacon and fresh sage
Tarte fine champignons épinards / French pizza with mushrooms and spinach
Tarte fine poireaux et lardons / French pizza with leeks and bacon


Print page

2 Responses to Savory tarts and tartines

  1. Brenda says:

    Hi Meg, I made the Quiche aux Asperges et Pleurotes and followed your recipe as carefully as possible. The crust didn’t brown. Was I supposed to bake it first before adding the veggies and cream/egg mixture? It looks so beautiful but the crust is just a soggy mess. I am determined to make this!! Thanks for any advice.

    • Meg says:

      Hello Brenda. I really don’t know what to say, as this is the crust I use for every quiche, and it always browns properly. It is important to chill the crust before adding the other ingredients, and very important not to prick the crust, as mentioned in the recipe. Also, was your oven hot enough? I hope you will try it again, as this quiche is particularly delicious. All best, Meg

Leave a Reply

Your email address will not be published. Required fields are marked *