I do recommend reading the SK version I mentioned for potential pitfalls (and entertainment).
What I love about this quiche is the texture of the custard and the proportion of egg to crust – a lot more of the former. The custard has a delicate, chawanmushi-esque texture because the ratio of liquid to egg is a lot higher than standard (2/3c liquid per egg vs 1/3 to 1/2c). However, this means it is a trickier custard to set.
For this reason, imho it is worth using a crust you are already comfortable with for the first attempt, as the butter crust in the recipe is itself tricky. especially in hot weather (hindsight is 20/20, of course I went whole hog the first time and later wished otherwise).
Here is a tiny 1-egg version of this quiche where I used an oil crust:
I once baked 3 of these in large pyrex bowls so I could pop the lids on to transport them to a bachelorette weekend at a rented ski house. One was Lorraine, one mushroom, and the third plain. I removed the quiches intact from the bowls, sliced them, and then placed on a sheet pan to reheat – the crust crisped up in the time it took the custard to warm through.
Other notes:
I rarely use cream if I’m making it just for myself: whole milk sets the custard fine. I have also (successfully) used some proportion of other liquids to enhance the flavor or texture – whole greek yogurt, sour cream, kefir, buttermilk.
Don’t pour the last of the batter in until you have the pan (on a sheet pan or in another larger pan) on the oven rack – this is a to-the-brim situation!
Do blend the batter to aerate, it makes a difference.
The mix-in proportion is high here, with everything just held together by the custard – I love this, but if you like more egg than mushroom / bacon, adjust accordingly.
