In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not the classic quiche lorraine with lardons, of course) would be one of the first recipes I’d teach. I made them by the sheet pan for catering jobs; they were extremely popular, even though I now know that the crusts I made in those days weren’t very good, and the formula I used for the custard wasn’t nearly as satisfying as the formula I use now.
As to the second claim, of course there is no one true ancestral diet with a strictly curated, specific list of dietary DOs and DON’Ts. Humans have managed to populate every barely hospitable nook and cranny of this planet. If living things grow, slither, crawl, flap, swim, or otherwise reside there, we will set up shop in order to eat them.
However, patterns do emerge. First, there’s the aforementioned total absences – seed oils, sugar – plus a dearth of cultivated grains. Wild versions of grains existed (after all, the first agriculturalists needed something to domesticate), but there’s little evidence to suggest they were major parts of most early human diets.
Sharp practices: Hugh Fearnley-Whittingstall’s mustard recipes
Grainy or smooth, slightly sweet or slightly bitter, fiercely hot or hardly hot at all: there’s a mustard to pep up just about any dish