Appetiser / Hors d’œuvre

An open pastry normally filled with beaten eggs, milk, ham or bacon and cheese. However, in this recipe, you can prepare 12 different quiches all filled with different ingredients. The quiche…

A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, ‘tapenas’. It is a popular dip…