Savoury & Sweet - Catering?

Typically quiche is savory

You can also make savory cheesecakes, like a triple layer cheese torte to serve with crackers

I would make the butterscotch pudding (because that was my favorite when I was growing up) and bread pudding (because that is one of my favorite desserts now) for your sweet dishes

I would make a ham & swiss quiche (or mini quiches) and a savory cheese torte for your savory dishes

Here is a recipe for the savory cheese torte

Ingredients

4 garlic cloves

1 1/2 cups (packed) fresh basil leaves

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

2 2/3 cups cream cheese, room temperature (about 21 ounces)

1/4 cup freshly grated Parmesan cheese

1 1/3 cups drained oil-packed sun-dried tomatoes

1/3 cup tomato paste

3/4 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs

Toasted pine nuts

Baguette slices, toasted

Method

Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.

Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.

Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)

Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices

you can make savory cheesecake, I've had seafood cheese cake in a restaurant

also stuffed shells or twice baked potatoes have dairy in them & are savory

stuff shells with shredded mozzarella, ricotta, egg scrambled in) , spinach & herbs with a white sauce or a light tomato sauce

twice baked potatoes with feta & greek yogurt & herbs or cheddar & sour cream, ham & butter

Alfredo is butter, cream & cheese you could do an Alfredo sauce over vegetables or pasta

baked mac & cheese m .. pasta, butter, milk, cheese, herbs make some fancy bread crumbs or crutons for the top

Largely female I would say sweets but the tradition is 60% savory and 40% sweet