Dear Timesperson: Do you feel a little meh? Slightly gassy? A bit eggy? It may be your work diet! The New York Times cafeteria menu, we notice, features four kind of quiche four out of five days. Sure there's other choices, but that's a heckuva lot of quiche and perhaps too much. Only on Friday does the quiche station become pizza party central, but that pizza? It's more laden with dairy than Maggie Gyllenhaal! "Roasted peppers and goat cheese pizza?" What's a lactose-intolerant reporter to do? Also, at the "Chef's Table," the only thing listed for the whole week is Scallops with Cream and Basil—prepared, it seems, by the Times Food section. Times are tight, we know, but that's so degrading and plus, who wants to see restaurant critic Frank Bruni in a hairnet ?