First attempt at Quiche

Recipe is more or less classic Quiche Lorraine with added broccoli and onion filling (onion fried with the bacon. Broccoli added raw before baking in not too small pieces to give a crunch to the veg).

Good and bad news.

The bad : pastry just was plain no good. Fail.

The good : very savory egg custard filling. Perhaps I should bake it a little less, but turn on grill to 

brown the top in last few minutes (with a bit of cheese).

For the filling, the trick is to have at least 3 cm depth of filling. This is to allow the bottom/middle part to be moist.