Quiche is like a blank canvas; you can do everything you want with it, put everything you want in it. It also makes for a perfect breakfast, lunch or dinner dish. It can also be served in a casual or elegant setting.

This recipe, from French Food Revolution, combines two of most delicious food in the history of mankind.

Ingredients: (serves 6)

1 pie crust

3 eggs

1 egg yolk

1 1/2 cups half and half

1/2 pound broccoli florets

2 ounces grated Gruyère

2 ounces grated sharp white cheddar

1/4 cup fresh chervil, roughly chopped

Salt and freshly cracked black pepper

Procedure:

- Preheat the oven to 375°F.

- Roll out the pie crust slightly, so it fits into a fluted 10-inch tart pan…

My love relationship with shrimps started a long time ago… and so every time I stumble upon a good shrimp recipe (or any kind for that matter), I immediately has the urge to try them and see if it somehow compares to the best shrimp dishes I have tasted in the past.

Here is a recipe from French Revolution Food by Kerry Saretsky.

Ingredients:

Rissoles

Vegetable oil for frying
12 8-12 count shrimp, peeled and deveined, tails on
12 sorrel leaves
12 sheets filo dough
Olive oil for brushing the filo dough
Salt

Artichoke Aïoli

1 clove garlic
4.5 ounces thawed frozen artichoke hearts (1/2 packet)
1/2 cup mayonnaise
Zest and juice 1/4 lemon

Procedure:

- Fill a cast iron skillet halfway up with vegetable oil.…