Tom Daley: "I have gone for a blue cheeseburger quiche with plant-based meat substitute."

Known to relish a challenge, Tom added a vegetarian twist. He used a veggie mince with caramelised onion covered with a pickle and blue cheese custard and decorated with synchronized divers legs made from pastry. 

Lucy Beaumont: "Tofu and quiche is lovely. As long as you've got a good imagination. I'm 80% vegan, but I like gravy. "

Lucy created a vegan breakfast quiche crammed with sausage substitute, tomatoes and herbed potatoes. She flavored her tofu custard with nutritional yeast and a special salt. 

Lucy Beaumont: "It's going to taste and feel like an egg when you add the yeast and the kala namak, which is a healthy black volcanic rock salt."

Adele Roberts: "I'm going to do a smoky, salty, seaside-inspired quiche because I'm from Southport."

Evoking childhood memories of beach barbecues, Adele paired smoked salmon with smoky bacon. She added herbs to her custard, then decorate with asparagus and a shoal of pastry fish. She used half lard and half butter for the pastry.

David Morrissey: "I'm just doing a little bit of repairing to the pastry now. As they say, the proof will be in the pudding. I hope it's not a pudding, because I'm doing salmon and leek quiche. I wanted to go for something that was both achievable and delicious, so I'm hoping both of those things will happen today."

Confident with his flavours, David scattered chunks of salmon and sauteed leeks throughout his filling, marrying everything together with a mustard and Gruyere cheese custard.