EGGPLANT QUICHE.

One interesting thing we found with our cookbook was its unique presentation. The front page and back are a simple red matte colour with no words, pictures, or information regarding the cookbook. This could be because it is from the University of Guelph library, however Julia Child is known for letting the legacy of her name and delicious recipes being the focus rather than a flashy cover.

Our first impression of an eggplant quiche is that the recipe might be relatively complicated. However, we found that the recipe was simpler than originally anticipated; with very minimal ingredients, most of them we already had in our cupboards and a very simple step by step recipe to follow we were able to create this dish without any problems. In this recipe there is also many references to other pages of the cookbook for pictures and further explanation if any confusion occurred.

Choosing the French cuisine, as well as considering the age of the cookbook we were afraid that it would be hard to find ingredients and be able to replicate this recipe well. Which is why we decided on an eggplant and cheese quiche; it’s something we were both familiar with but still helps to accent the French aspects in this recipe. Cheese is essentially known as a staple in France and eggplant is a unique ingredient that is not usually seen in quiches. Since this was a Julia Child recipe and she’s an amazing French chef it didn’t take us a second thought as to whether the cookbook was right for us, or the recipe. Let’s just call it “Julia Intuition!”