Who says real men don’t eat quiche? It takes a real man to make one completely from scratch! Why not try something macho this summer and take the heat in the kitchen.

Quiche is a great way to enjoy eggs and to benefit from Vitamins A, D, E and B, and minerals, including zinc, iron and calcium found in every egg.

Remember to look for the Lion Quality mark on both egg shells and boxes which guarantees they come from British hens vaccinated against salmonella; have a 21 day best-before date on the shell for maximum freshness and are fully traceable back to the laying flock.

What’s more eggs are firmly back on the menu as research over the past decade shows that most people do not need to worry about dietary cholesterol. So take the plunge and crack open the goodness contained in Lion Quality eggs with our great-tasting quiche recipe.

Serves: 6

Ingredients

For the base
100g/4 oz butter or margarine, cubed
225g/8 oz plain flour
25g/1 oz freshly grated Parmesan Cheese
1 large Lion Quality egg, beaten

Filling
10ml/2 tsp olive oil
1 red onion, sliced
3 small peppers, red, green and yellow, deseeded and sliced
125g/4 oz Italian salami slices
25g/1 oz black olives, pitted
300 ml/1/2pint soured cream
3 large Lion Quality eggs, lightly beaten
25g/1 oz freshly grated Parmesan cheese
salt and ground black pepper
basil to garnish

Method
1. Rub fat into flour with a pinch of salt until mixture resembles fine crumbs. Stir in Parmesan, egg and enough cold water to form a firm dough. Wrap and chill for 15 minutes.

2. Pre-heat the oven to 190^oC/375°F/Gas 5. Roll out pastry on a lightly floured surface, use to line a greased 23cm/9in fluted flan tin. Line with greaseproof paper and baking beans, bake for 15 minutes. Remove paper and beans and cook for a further 5 minutes, or until base is dry.

3. Heat oil in a pan, add onion, cook for 2-3 minutes, stir in peppers cook for 2-3 minutes. Arrange in pastry case with salami. Sprinkle with olives.

4. Lightly beat soured cream and eggs together with the seasoning. Pour over filling and sprinkle with Parmesan cheese. Cook in the centre of a pre-heated oven for 40-45 minutes until golden. If liked, garnish with basil. Serve warm with a green salad of mixed leaves.