See first : Store-bought pastry: unroll, line, blind bake
The filling, in French "l'appareil", is the mix of eggs, cream and milk that you pour over a garnish in a pastry base, and that becomes a quiche in forty minutes in the oven. Three eggs, 200 ml cream, 200 ml milk, salt, pepper, nutmeg, and you can put underneath whatever is left in the fridge: bacon, ham, cooked vegetables, cheese, salmon. Without pastry, in a buttered dish, it is called a savoury flan and it is even simpler.
The garnish is already cooked and drained when it goes into the pastry. Raw vegetables release water and make everything soggy.
For a 28 cm tin: three eggs, 200 ml cream, 200 ml milk, and 200 to 300 g of garnish. For a thicker quiche, four eggs and 250 ml of each.
Fifteen minutes of preparation, forty minutes in the oven without you. It is eaten hot, warm or cold, and the next day.
The centre is liquid: ten more minutes, covering with foil if the top browns. The base is soft: the garnish was wet or the pastry not pre-baked, it eats fine anyway, with a spoon. It puffed up then sank: that is normal, the filling settles as it cools. It overflowed: too full, the sheet underneath catches it, and the quiche is good.
The thick quiche Lorraine. Or the same thing with yesterday's roasted vegetables instead of the bacon.
Easy