In the early 1970s, my mother ran a small home-based quiche business. Initially I had a fondness for quiche but over time I grew to hate quiche, just from the scent, texture of digestion of these custard filled tarts. Years later, visiting a friend in France, we sat in his sunny garden for lunch. When his wife brought a quiche to the table, my stomach quaked. But being polite, I took one bite and fell back in love. With quiche. So recently I made some of these tarts at home. The trick is less custard. With corn, ramps and mushrooms, you can’t go wrong! Who say’s “ real men don’t eat quiche?”