Learn to make French Quiche & Spiced Pears in a private online class!

5.0 (8 Reviews)

Approximately 1.5 hours

English or French

Your host Léonie

Leonie became passionate about cooking and baking when she realized what a central place food occupies in our everyday life. Leonie learned to cook from her parents as a young child growing up in France. Because she became a vegetarian when she was 10, she also learned to cook for herself. In her words, “Food gathers everyone and everything together. It tells so much about a country, a community and a person.” Originally from France, Leonie finds inspiration from traditional and family recipes, from travel and stories, and her French roots. A young university student, Leonie lives an active and healthy lifestyle in Germany and enjoys creating simple, healthy and delicious dishes that remind her of home.

Highlights

Learn to make an autumn quiche and spiced poached pears
Private, one-on-one online instruction with a French native
Scheduled mutually at your convenience (host lives in Cologne, Germany (GMT+2))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn culinary traditions of France!
Leonie can make your menu vegan so include it in the "Special Requests" field if preferred

What will you cook together

Autumn quiche
Spiced poached pears

Ingredients

See Full Ingredient List

2 cups (250 g) flour (mix half whole grain, half white)
1/4 cup olive oil
1/2 tsp salt
2 sprigs of rosemary
2/3 cups water
2 cups pumpkin and/or butternut squash, 5mm slices
1 big onion, 5mm slices
1 leek
2 tbsp fresh goat cheese
2 tbsp hazelnut and/or walnuts
Salt and pepper, to taste
2 tsp dijon mustard
2 tbsp balsamic vinegar
1 tbsp molasses or cane sugar
2 tbsp olive oil
1 big egg
1 cup (200ml) light cream
1/2 cup grated cheese
2 pears
2 cups of oat or coconut or almond milk
1 cinnamon stick
2 star anise
2 cardamom pods
2 cloves
Pinch of nutmeg or 2 tsp pumpkin spice
2 tbsp of brown sugar or molasses

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Other Classes From This Host

Online Class Reviews

5.0 (8 Reviews)

Jenn 26 March 2021

"Leonie was so friendly and it was such a fun experience! She was easy going, prepared and asked great questions to learn our cooking style and preferences. We have already recommended these classes to friends and will be back again too!"

Mat 17 March 2021

"Léonie was very well prepared, upbeat, and helped us make delicious food. I liked the quiche so much I made another three days after."

Cristina 8 April 2021

"We enjoyed very much our lesson with Lèonie. She is very nice and she made us able to cook a wonderful quiche. We felt like in Paris, cooking all together and chatting. Lovely morning!"

Kayley 19 January 2021

"Léonie is wonderful! We really enjoyed her class, and will definitely consider taking classes with her in the future. Her camera and kitchen setup is very professional, and she is energetic and encouraging. She is very flexible with ingredients and will help you work with what you have on hand."

Lina 17 November 2020

"Léonie was such a pleasure to work with! She was patient and shared great tips on how to use leftover ingredients, and how to play with flavors. My quiche was great, and I'm so excited to try out variations of this same recipe with my newfound knowledge! Try this, you won't regret it!"

Stacey 10 November 2020

"This was a gift from my sister. It was wonderful to be able take a cooking class together despite living in separate countries and lockdown. Leonie was very friendly and we were delighted with our quiches! Unfortunately the mousse was less successful due to a lack of electric whisk, whoops. We would definitely recommend this class. Thank you Leonie!"

Celia 28 June 2020

"Léonie is a great cook and delightful teacher. Thank you!"

Heather & John Patton 18 May 2020

"Our family spent a Saturday morning creating a delicious French lunch with Léonie. Our kitchen smelled amazing from the very first step (warming the herbes de Provence in olive oil for the ratatouille quiche filling) until we took the finished quiche from the oven. I wish I could attach a photo - the rustic quiche was beautiful AND delicious. Léonie also taught us the simple steps to make an amazing traditional mousse au chocolat for dessert. And then for Léonie's best kept secret: what to do with any extra ratatouille filling...use it as sauce for lasagne the next day! "