Quiche Lorraine, a classical French dish is popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. At the nursery I have made quite a lot of lovely varieties, using the onion marmalade as well. Do try this with bacon and mushrooms, it is absolutely divine! The sun dried tomato, basil and feta cheese option were popular among the vegetarian guests. Please have a look at this unique South African quiche-like recipe, called souttert.