A savoury dish originating in the Alsace Lorraine region of France. The classic is quiche Lorraine, an open tart with a pastry base filled with eggs, cream and bacon and served hot or cold, but variations today can include almost anything, including onion, cheese, fish and herbs. It was originally made with a bread dough base. Due to its tradition of containing very little meat, it was said in the 1970s that ‘real men don’t eat quiche’. The secret to a well–cooked quiche is crisp pastry, baked blind so that the filling does not make it soggy, and a creamy, just–set filling.