Roasted Onion Quiche with Sesame

Roasted Onion and Sesame Quiche

Do you ever found yourself with a surfeit of onions? I’ve developed this delicious roasted onion quiche as a coping mechanism for just this situation.

Every Monday I get a basket of vegetables and herbs from a producer who actually delivers them to my doorstep — an incredible luxury. I’ve been using his services for seven years, and in a way he’s become a little bit of a family member.

He sometimes comes by super early, so he’s seen us in our pyjamas, he’s seen us open the door completely frazzled and sleep-deprived after the first baby, and infinitely more zen after the second. We joke around, we discuss the effect of the weather on crops and what computer he should get, and then he goes on his merry way to deliver his goods to his other (mostly chef) clients.

The contents of the basket varies widely from one tip of the year to the other, from the mind-blowing tomatoes he unloads on our doorstep all through summer, to the procession of root vegetables that grace the fall and winter months.

But one thing that’s a constant is the supply of onions and shallots, of which he includes a goodly amount every week. Now, I love onions, but prepping them is my least favorite kitchen task. And although I firmly believe, being French and all, that virtually every dish benefits from an onion base, when I’m pressed for time it’s the first thing I drop.

In comes the roasted onion quiche!

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Jean-François Piège’s Childhood Cake

Jean-François Piège's Childhood Cake

Jean-François Piège is a renowned French chef who’s become a household name in France from being on the jury of the French edition of the Top Chef television show.

I don’t watch much television, and zero reality television, but I’ve long admired Piège and the stellar career he’s built in the gastronomic arena, working under the likes of Christian Constant and Alain Ducasse, earning Michelin stars at the Plaza Athénée and the Crillon, helping to relaunch the Thoumieux brand with a brasserie, a hotel, and a pâtisserie, and venturing out on his own in recent years to open Clover and Le Grand Restaurant, which has two Michelin stars.

He’s definitely an awe-inspiring chef, but I also like to imagine his days as a boy near Valence, and the childhood cake little Jean-François liked to eat then. I happen to have the recipe, you see, because I clipped it from the French ELLE magazine years ago, and have been baking it on a regular basis ever since.

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March 2016 Desktop Calendar

March 2016 Desktop Calendar

At the beginning of every month, I am offering a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

The desktop calendar is available in two versions: a US-friendly version that features Sunday as the first day of the week, and a French version (shown above) that complies with international standards, featuring Monday as the first day of the week.

Our March 2016 desktop calendar is a photo of this warming pink lentil soup that’s full of wholesome, immune-boosting ingredients to help you through the final stretch of winter weeks. A remarkably satisfying, lightly chunky soup that hits all the right spots! Please give it a try and tell me what you think.

Instructions to get your calendar are below.

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Best of February

Rooftop view near Bastille

Rooftop view near Bastille

I’ve always liked this odd concept of leap years, and Februaries with twenty-nine days always feel quite special. In addition to its extra length, this February is also the month that I celebrated my second son Mika’s first birthday (yogurt cake all around!), boarded the Facebook Live train with enthusiasm (check out my previous sessions and hit “live subscribe” to be notified of future ones), and got to be featured by Michael Harlan Turkell on his Heritage Radio Network show The Food Seenlisten to us chat about my latest cooking adventures in Paris.

Good Eats (and Drinks) This Month

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Do Me A Favor?

C&Z Reader Survey

I’ve been writing Chocolate & Zucchini for 12 1/2 years (I know!) and I have to say my idea bucket is just as full as it was on day one.

But of course all I do is for you, and to help me bring you the most value, I would be very interested to hear what you think, whether you’re a long-time reader or a fresh new friend.

If you have 5 minutes to spare, will you take this short reader survey? I’ve tried to keep the questions easy and fun. ^^

I am most grateful for your time and insights, and thank you in advance for helping me build a better C&Z!


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