Back in the 1980s it was popular to opine that 'real men don’t eat quiche'. If that's true, men are missing out. Forget fridge-cold, soggy-bottomed supermarket fare. A properly made quiche is a thing of beauty, a just-set savoury custard wobbling seductively in its crisp pastry shell. This collection of quiche recipes has something to tickle everyone's fancy.

Quiche Lorraine is the best known version, named for the area of France in which it originated and filled with smoked bacon and cheese, but it’s a dish which lends itself to infinite variations, many vegetarian.

Tom Aikens’ delicate Asparagus and chervil quiche would make an elegant light lunch or a welcome addition to any picnic basket. Seafood fillings, such as Steven Doherty’s Smoked salmon and leek quiche or Nathan Outlaw's Crab and cheddar tart, where he combines white and brown crabmeat with the cheese to great effect, can also lend a touch of luxury.