La tarte aux champignons is a delicious dish for fall evenings (but not only). I would suggest white wine such as Tokay-Pinot Gris (Alsace, France) or Arbois (Jura, France). These wines might be also replaced by Chardonnay or Sauvignon Blanc.
This aromatic savory tarte is filled with fresh and smoked salmon which has one of the most distinctive tastes in the seafood cuisine. The tarte gives you a good balance of eggs and spinach. I would propose white wine like Chablis (Burgundy) or Hermitage (Rhone Valley).
It is a classic French dish - combination of the creamy and the crusty. You can greatly enjoy this quiche with the white wines. I would recommend white light bodied wines such as: Edelzwicker or Sylvaner (Alsace, France). Serve this dish with green lettuce with vinaigrette.
La tarte aux courgettes is a delicate and light vegetable tarte. Zucchinis are used in the French kitchen, especially in Provence. They require little cooking. The creamy flavor of eggs and light sweetness of zucchinis are perfectly balanced with the sharpness of Dijon mustard. I would propose a rosé wine like Languedoc Roussillon (France).