This week's meal includes Broccoli and Cheddar Quiche, Garlic Roasted Potatoes with VK Herb Dip, and Rhubarb Crisp. This meal is inspired by a lunch I had in Montbrison at the home of the President of the Association des Cuisiniers de la Loire.

The Broccoli and Cheddar Quiche is a simple, delicious quiche. Broccoli and cheddar is one of the best combinations of all time. This quiche lets the classic flavor combination shine. The crust is flakey and tender. The filling is a creamy custard with roasted broccoli and Tillamook extra-sharp cheddar cheese.

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, garlic, salt, and pepper until golden brown and crisp. They are simple and delicious. I serve them with VK Herb Dip. It's greek yogurt, dill, chives, parsley, and lemon juice. It's the perfect accompaniment with the Garlic Roasted Potatoes.

The Rhubarb Crisp is made with fresh rhubarb from The Berry Patch in Nevada, IA. I am so thrilled that rhubarb season was late this year so that we can enjoy it. Rhubarb is my favorite spring treat. The sweet and tart rhubarb is topped with brown sugar, butter, oats, and cinnamon. I recommend picking up some vanilla ice cream on the way home!

I hope you enjoy this week's meal as much as I do! Next week's menu is BBQ Chicken Skewers, Corn Bread Salad, and Fruit Pizza Cookies.