quartz or carrara marble countertop

I'm torn whether to go with quartz or carrara marble for my countertop.

We currently have solid surfacing, and there is a crack over the dishwasher, probably from heat. As it is a G-shaped kitchen, the heat probably caused the countertop to expand and, with nowhere to go, crack.

The biggest pro for quartz is if it is indeed more forgiving. Clean with vinegar? No problem. Blueberry missed in clean-up and left on the counter overnight. Probably okay. Cut an avoacdo in half? Probably can do that one without a cutting block (though dicing would be dicey). However, I've read enough about quartz to know heat (crockpots, dishwashers), chips, pits, and even stains (since we are wanting a light color) can be a problem in some cases, and the warranty is wrought with loopholes. The two we like are DaTile OneQuartz Carrara Gioia and PolarStone Ibiza, so they do have lighter backgrounds.

The biggest pro for marble (other than how totally amazing it looks) is that what happened to it softens in time to a patina. If there is a chip, stain, or etch, it will be softer, fade over time, and generally just show that it is loved. A decent sealer can delay staining of that stray blueberry, though probably not overnight. Crockpots are no biggie, nor hot dry cycles with a dishwasher. However, vinegar and cutting anything without a cutting block are both out.

My kitchen is small (not tiny, but 35 sqft of countertop space). But I don't want to choose poorly.

Fabricators and those who have had quartz and/or marble in your homes, would you do it again? What are your thoughts?