Well I'll start by sharing my favorite quiche recipe. I have a crazy schedule so I love to make a quiche, cut it into pieces and freeze it so I can nuke it in the morning.

I got this from lowgicooking.com

Ingredients:

Filling:

250g ricotta cheese
3/4 cup liquid egg
1 cup skim milk
1 half breast chicken
1 clove garlic
1 tablespoon oil
3-4 tablespoons white wine
1 bunch asparagus
1 punnet cherry tomatoes
pinch salt
pinch ground nutmeg

Pastry base:

1 can cannellini beans, drained and rinsed
10-15 almonds, ground (or 75g almond meal)
1/2 cup rye flour
4 slices sourdough bread, turned into crumbs in the foodprocessor or with a baymix
1 egg
50g ground biscuits (use shredded wheatmeal or a savoury dry biscuit)
further rye flour (if needed)

Method:

Pastry

Preheat oven to 150 °C
Grease a flan tin with olive oil
Combine all the dry ingredients in a food processor and grind together
Add the mashed beans and egg and continue to process together
When combined, remove from the food processor, and add a little more flour until it has the consistency of dough
Either press into the flan tin like a cheesecake base, or spread a little flour on a pastry board and roll into a circular round of pastry about 6mm thick and 30 cm diameter and roll into the flan tin
Bake blind for about 10 minutes. To do this, put foil inside the pastry case, and some pastry weights. If you haven’t got pastry weights, any small ceramic items will do. I used to use the ceramic chopstick holders we have, or small, flat ceramic ovenproof dishes. If you don’t put some sort of weight it will still be ok, but you may get some bubbling up and the base may not stay flat

Topping

While the pastry is blind baking, beat together the eggs, cheese, nutmeg, a pinch of salt, and the milk in a large mixing bowl
Heat a heavy based fry pan over a high heat and when hot, add the oil, garlic and chicken
Fry till browned, deglazing with the white wine to prevent the pan burning
Remove the pastry from the oven, taking away the foil and weights
Spread the chicken over the base
Pour egg and cheese mixture over the chicken
Top with halved cherry tomatoes
Cook for 25 minutes at 150 °C
Remove from the oven and add the asparagus to the top
Return to the oven and cook for a further 15 minutes
Allow to cool for 10-15 minutes, then serve