// When I worked at a catering kitchen and bakery a few years back, one of the first jobs I had in the morning was to make all of the quiche and frittata for the day.  Often times it was still dark outside, as the sun had not risen yet, and the kitchen was quiet.  It was my favorite moment of the day.  I would put my apron on, turn on music, and methodically prepare the ingredients. I delighted in coming up with different variations. This quiche was birthed out of those peaceful mornings.  Light and fluffy, with a zing of lemon, this is an elegant addition to any brunch menu.