My favorite quiche is Thomas Keller’s deep mushroom quiche, which doubles the custard to crust ratio and inverts the eggs / liquid ratio for a very tender custard.
Couldn’t find my mini springform so I baked it in the other “deep” quiche pan I have (which really isn’t “deep” in the context of this at 2"). Should have used a pyrex dish instead, which yields better depth of custard.
Still, it’s delicious! Filling has sauteed mushrooms, truffle powder, whole milk, and assorted cheese — 2y parm, 10 day Gouda, cheddar, mimolette.
.
This is what it looks like in the mini springform with just 1 egg for the custard:
.
