As a student at Bates College, I had the good fortune of studying in Paris for 6 months. My host parents, best described as traditional, took great pride in their nightly meals. Every night, like clockwork, my host father would drink martini roso, eat olives and watch the evening news while my host mother prepared dinner. A spectacular cook, she was one of 10 siblings growing up and among the eldest of the sisters. I asked her to teach me her recipes and, slowly, she helped me learn the essentials of traditional French cooking.

Yet when my program abroad was finished, I wasn’t finished with Paris. As such, my host parents convinced their daughter to hire me as a nanny for the summer. This was, in my eyes, the perfect employment opportunity. Compared to those of a 3-month-old infant, my French speaking skills reigned supreme.

My sister and I found a place in Montmartre and settled into Paris for the summer. The apartment where we lived was situated somewhere above the fluorescent, degenerate stretch of Pigalle and somewhere below the white washed walls of the Scare Coeur cathedral. We liked to think of it as our blissful summer in a purgatory of sorts. Temporary expats, it was a transient summer.

Our apartment was sparse, to put it lightly, but we were happy. And what’s more, I was equipped with 6 months worth of personal training in the art of French cooking. The following is the recipe for Madame’s quiche. You can fill it with anything, but one of our favoirtes is broccoli et chèvre:

For the Crust:

1 ¼ Cup whole wheat flour, sifted

½ stick butter

1 Egg

1 Tbs Crème Fraiche

2-3 Tbs grainy mustard

 

1. Sift the flour into a large bowl. Use your hands
to mix in the butter; best at room temperature. Add a dash of salt to the dry
mixture.

2. Push the dry mixture away from the center, leaving a hole in which to crack the egg. Beat the egg in the center, add a large spoonful of crème fraiche. Slowly incorporate the dry mixture.

3. Add between 3-6 Tbs cold water to the dough as you kneed it – just enough so it isn’t sticky.

4. Cover with plastic wrap and let the dough rest in the refrigerator for at least 20 minutes.

5. With a rolling pin, flatten the dough and place in a 9 In pie pan. With a knife, cut slits in the dough to allow air to escape while baking. Line the dough with 2-3 Tbs grainy mustard before adding the filling.

For the Filling:

  • Head of Broccoli, chopped
  • ¼ cup chopped white onion
  • 2 cloves garlic
  • 2 eggs
  • 2 Tbs crème fraiche
  • Small goat cheese
  • 2 teaspoons Herbes de provence
  • Salt and pepper

1. Preheat the oven to 350 degrees. Sautée the garlic in butter until it begins to
brown. Add the chopped onions and cook until transparent.

2. Place the broccoli in a separate pot with enough
water to cover the florets completely. Bring to a boil and cook for 10-15
minutes or until the broccoli is tender.

3. Strain the broccoli and mix with the sautéed
garlic and onions. Place directly in the prepared crust.

4. Beat both eggs in a bowl and add the crème
fraiche. Pour the mixture into the crust to cover the filling. Slice the goat cheese in ½ thick
rounds. Place on top of filling. Sprinkle with herbes de provence , salt and pepper.

5. Bake for 40-45 minutes, or until browning on top.