in my highly unscientific experience / quiche making experience…
the more “stuff /adds” to the ‘beaten eggs mix’ . . . the lesser finished volume.
I do quiche in a pre-baked shell, with just 2, perhaps 3, adds.
now, all that said, tasty-wise, a big fluffy quiche , , , has little to no OMG! advantage to a quiche that is ‘squished’ as it bakes.
basically methinks the ‘adds’ make the difference.
I really like the tall non-squished light quiches made at some good bakeries in Toronto more than any squished quiche.
They are usually saltier than anything I make at home.
from Emmer on Harbord Street in Toronto
From Le Conci on Gerrard East in Toronto
Shorter, but light filling with crispy crust. Photo by DrJohn.
I have not had any homemade quiches made by anyone else have the same texture.
I suspect the quiches I like are made in the school of Thomas Keller:
https://www.foodandwine.com/over-top-mushroom-quiche-6415843
They fall into my platonic ideal of quiche. crispy crust, light filling, no soggy crust.
I have not made one myself, yet.
Yeah, I don’t need the “high as a mile-high apple pie” type of quiche that’s all fluff, no flavah-flav. I’m fine with the squishy ones that have add-ins that make it more interesting and taste better.
Do try the Tartine recipe I posted way above from Alexandra’s kitchen site, easy and delicious.
okay, thanks for the reminder. 
I think the real trick is making sure the custard does not climb higher than 175⁰f.
This filling appeals to me
I made a Torta Salata/ Torta Pasqualina which I liked, Easter 2024
Here is another recipe for it.
Have you eaten or made the “big fluffy quiche”?
It’s not a flavor difference — it’s a texture difference. The custard is much more delicate in one vs the other.
Like chawanmushi or chinese steamed egg vs Korean gyeranjjim — or even scrambled eggs.
Making a comparison between them is akin to comparing french butter croissants to pillsbury crescent rolls — they’re both tasty, but they’re apples vs oranges.
And if one has never eaten one of the two, a comparison isn’t even possible.
yes, done both. enjoyed both. do them again both . . .
I agree the texture is a major difference - and that works only if it’s still piping hot.
once things start cooling down - or worse, done/refridged/served by the wedge…
methinks the taste factor over rules the ‘fluff’ factor.
The taste factor can be 9/10 or 3/10 in a taller custard type quiche, or 9/10 or 3/10 in a squishy type quiche.
The texture has little to do with the taste being good or bad.
The taste has to do with the ingredients and amount of salt added.
The texture has a lot to do with the proportion of egg to cream, and the temperature the quiche is baked at, and whether the quiche’s internal temp goes beyond 175⁰F.
One of the bakeries I showed above serves it’s tall, luxurious flavourful quiche at room temp.
I have not found the flavour lessening once a quiche has cooled down, whether it’s the tall type or short type.
Edited to add: Your Mileage May Vary, of course.
Edited further to add:
I am curious about the egg to dairy ratios used in various recipes
For Quiche Lorraine,
Ricardo uses 6 eggs to 2 cups of heavy cream, 1.5 cups of Gruyere and 225 g bacon .
Keller is using 6 eggs to 2 cups of milk and 2 cups of heavy cream in his, a pound of bacon and only half a cup of cheese.
Hmm. The tall quiche is meant to be made ahead and chilled before slicing, then served at room temperature or reheated gently.
Whenever I’ve made it, it reheats beautifully at gentle heat, with a crisp crust.
Again, taste and texture are completely different things. The tall quiche tastes delicious with proportionate fillings / mix-ins, whether mushroom, Lorraine, broccoli, spinach, or plain cheese.
Ymmv because you prefer a dense custard, which is about texture, or maybe there was an insufficient quantity of mix-ins for the quantity of custard which left you wanting for flavor.
Here’s an example of a tall mushroom quiche that really couldn’t fit any more mushrooms — and is maxed out on flavor.
