Quiche Lorraine

Quiche is so often dismissed as a relic, that soggy-bottomed misery served to visitors queuing tray-in-hand in the café of a country pile full of dusty armour and equally dusty wardens. That’s English quiche, though, full of knackered broccoli or grisly trimmings of smoked salmon, and, yes, we have a lot to answer for.

I have to thank that genius novelist, cook and artist Len Deighton here, as it was wh