I really enjoyed this quiche, but it takes some time, quite a lot more than the recipe indicates. All the quiches I've made in the past you just poured the egg/milk mixture in on the filling ingredients and popped it in the oven. With this recipe, I spent at least 30 minutes at the stove just stirring the custard until it began to thicken and I was starting to think it NEVER was going to show signs of thickening! I used more than 1/3 cup of ham, that sounded like way too little, I probably used about a cup of diced ham (from a ham steak), which I browned in a skillet until all the excess water cooked out of it (it would have left my quiche pretty runny if I hadn't done that). I also added some sauteed mushrooms. I had maybe 1/2 cup more egg mixture than would fit in the crust because of the extra filling ingredients. The 30 minute cook time was perfect, I had brown crust and the egg filling was set. You do really have to spend some time cooking that filling on the stove over low heat though to get it to the point that it's beginning to thicken. I am not entirely sure that the result was worth the extra effort, but it was a very nice textured quiche.
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