Includes an oil-based dough recipe that does not use butter!

Based in Shinshu (Nagano Prefecture), confectionery researcher Kaori Ishibashi introduces seasonal quiche and tart recipes made with fresh local vegetables and fruits from Nagano.

The book also includes an oil-based pastry dough recipe that uses oil instead of butter, designed for 18 cm tart pans. You can enjoy quiche and tarts using your preferred type of dough.

This is a recipe collection of quiches and tarts that lets you enjoy the seasonal bounty of Shinshu at home—featuring fresh vegetables and fruits such as asparagus, tomatoes, zucchini, apricots, peaches, grapes, and apples.

In addition to 18 cm tart pans, the recipes also use smaller 12 cm pans (perfect for gifts) and 15 cm round deep pans. You can bake seasonal bases topped with ingredients from Shinshu throughout the year, or enjoy them fresh, bringing casual French home cooking into your kitchen.

This is a book you can open when you want to enjoy or gift seasonal vegetables and fruits in a slightly more luxurious way.

Contents

Vegetable Quiches
Basic quiche dough method

• New onion quiche
• Corn quiche
• Broad beans and shrimp quiche
• Asparagus quiche
• Tomato, mozzarella, and basil Margherita-style quiche
• Zucchini quiche
• Eggplant miso and green pepper quiche
• Mushroom quiche
• Pumpkin quiche
• Spinach and smoked salmon quiche
• Leek quiche
• Carrot and cream cheese quiche
• Broccoli and tuna quiche

Column

• Easy quiche-style: Campagne quiche
• Easy snack using quiche dough: Sacristan

Fruit Tarts
Basic tart dough method

• Fresh strawberry tart
• Citrus baked cheesecake tart
• Cherry flan-style tart
• Apricot tart
• Blueberry and rare cheesecake tart
• Peach tart
• Melon tart
• Fresh fig and mascarpone cream tart
• Grape tart
• Pear flan-style tart
• Mont Blanc tart
• Apple cheesecake tart
• Persimmon caramel whipped cream tart

Column

• Easy tart-style: Open cookie tart
• Easy snack using leftover egg whites: Almond tuile

Kaori Ishibashi is a confectionery researcher. After marriage, she became interested in baking and studied under Makiko Fujino. She also trained in France and the United States.

Her philosophy is “never fail,” and she is known for simple, delicious recipes that are easy to make at home. Among her more than 50 books, her cheesecake and chiffon cake recipe books are especially popular.

She lives in Nagano Prefecture with her husband, who runs a guitar factory, and continues researching ways to incorporate seasonal local ingredients into her sweets.

Her other works include Adult Cookies and Baked Sweets and Adult Cheesecakes and Cheese Desserts (both published by Shufunotomo).

Language: Japanese

© 2026 Kaori Ishibashi