Aiko plus

One diner was struck by the contrast in the quiche: a crisp pastry shell giving way to a rich, soft egg filling. Aiko plus’s quiche lunch plate pairs your choice of quiche with salad, a small appetiser and vegetable soup. The menu describes a flaky crust made with Hokkaido butter and a smooth, melting filling of egg and Hokkaido cream.

The fillings offer plenty of variety. There is the classic Lorraine, with bacon, onion and spinach, as well as smoked salmon and mushrooms, fig and Gorgonzola, and chicken and broccoli in a gratin style. Fig and Gorgonzola brings together sweetness and saltiness; chicken and broccoli is an option for those after the richness of creamy white sauce and cheese. One visitor compared the Lorraine with the seasonal smoked salmon and mushroom quiche, noting the crisp pastry and rich filling. Another found the substantial slice made a more filling lunch than its appearance suggested.

Whether you keep lunch light with quiche at the centre or want something more substantial, fresh pasta is another option. The lunch menu features “Mocchillini” from Awaji Men-Gyo. One diner who added quiche to a pasta lunch enjoyed the contrast between the pasta’s chewy texture and the quiche’s crisp pastry. The gratin-style chicken and broccoli quiche and a weekly changing fresh-pasta dish add further choices. Pasta options include tomato sauce that draws on the savoury flavour of seafood, and carbonara made with Tamago Mura eggs, giving the menu more to offer than a specialist quiche shop might suggest.

There is a tempting range of sweets for after a meal or a relaxed café stop. The Basque cheesecake is described as smooth, with a fragrant, deeply browned finish from baking at high heat. One visitor added a little of the black pepper served alongside to change the flavour. The cinnamon-scented apple pie comes with vanilla ice cream. Other choices include a fig chiffon sandwich with cream and fruit between soft chiffon cake, and tiramisu with mascarpone cream and espresso. Coffee or a café latte makes an easy accompaniment if you fancy one more course.

In the evening, quiche can be paired with small plates and wine. The smoked platter includes seasoned egg, salmon and cheese, while the shrimp ajillo comes with baguette. One diner recalling a course meal described enjoying smoked egg and cheese, quiche and ajillo before finishing with fresh pasta from Awaji Island.

Quiche is also available to take away. Options include a Quiche BOX, a smaller version of the lunch plate, and a whole quiche filled with an assortment of 3 varieties. Whether you are choosing among the fillings in the restaurant or taking home a selection to try later, quiche remains the focus.