The much maligned Quiche is a savoury open tart consisting of a pastry crust filled with eggs, milk or cream and flavoured using cheese, meat, seafood or vegetables. It is considered quite poncy (because of its French roots) and at house parties attended by various assorted pies and pastries, you will often see the quiche sobbing quietly on the shoulder of a reedy spear of asparagus while pork pie and Cornish pastie are in the lounge attempting to beat the world record for press ups in front of a baying crowd of Gregg’s sausage rolls. The vexed question over the masculinity of quiche was brought to the fore with the 1982 publication of a crap but bestselling book entitled Real Men Don’t Eat Quiche. In Bruce Feirstein’s ‘tongue-in-cheek’ book, reflecting the fears and confusion of contemporary 1980s middle class American men, quiche is singled out as an culinary example of the sort of fashionable, trendy thing that real blokes should have nothing to do with. It’s time to overturn these outmoded views. Men should recognise that we’re all on the quiche spectrum somewhere - and that it’s actually a super versatile light dish, ideal with a gently tossed salad.