Fine Fare in the Orchard, Grantchester, England. My roasted vegetable quiche had a crust composed of thin, crispy layers of filo dough, and slices of flavorful aubergine and courgette (that's eggplant and zucchini to us Yanks), as well as strips red peppers and marinated onions, with just a hint of custardy egg to hold it all together. This was served on a bed of fresh baby lettuces, with cherry tomatoes and roasted new potatoes. Accompanied by sips of Sauvignon Blanc, it put to lie all stereotypes about English cooking.