Here are some notes on the deep quiche recipe I use (from Thomas Keller via Smitten Kitchen), in case they are helpful to you.
Use a crust recipe you are already comfortable with, as the proprtion of custard is challenging as it is, and the butter crust in the recipe is very finicky. Definitely recommend the inverted ratio of eggs to milk / cream in this recipe, as it makes for a very tender and delicious custard.
If you want clean cuts, you need to chill the quiche before slicing. It reheats well.
