Swiss chard, red pepper, mascarpone and quails’ egg quiche

While shooting the photographs for this book, we had several discussions regarding the differences between a quiche, a tart and a pie. As far as I’m concerned, a pie always has a pastry top, a tart is open-topped and a quiche has a pastry bottom and an eggy creamy filling. You can make the pastry yourself, but there are many good brands on the market from which to chose. I used both ducks’ and quails’ eggs in this recipe – the ducks’ eggs add a pleasant richness – but I’ve allowed for hens’