Custard mix — 1 cup heavy cream, 1 cup whole milk, 5 large eggs, 4 egg yolks, 35g tapioca starch (mixed into a slurry), 1 tsp salt, ⅔ tsp black pepper
Fillings — 175g thick cut bacon (cut into squares), 300g leeks (sauted), 100g cheese (grated on largest holes)
Crust — Pillsbury pie crust
Key findings — The texture was a little weird. The tapioca starch may have contributed to this?
Second time:
Custard mix — 1 cup heavy cream, 1 cup whole milk, 3 tbsp flour, 5 large eggs, 3 egg yolks, 1¾ tsp salt, ¾ tsp pepper
Fillings — 250g shallots (sauted) 150g onions (caramelized), 200g bacon (cooked and then crumbled up), 100g cheese (grated on largest holes)
Crust — Pillsbury pie crust
Key findings:
Part of the bottom of the crust tore off, so next time, briefly separate it from the springform bottom before putting it in the fridge.
It caused me a lot of gas. Add lactase drops to the heavy cream, and add extra to compensate for the cheese.
The onions changed the texture of the quiche — the amount really needs to be reduced, but it may also help to cut them into smaller pieces (maybe even rough-chop them after caramelizing them?), and maybe add them in two separate layers too.
Make it regular depth instead of deep dish. Use the 10" springform pan. This way it will bake faster, cool faster, and rewarm faster.
Use pancetta instead of bacon, if possible. If using bacon, make sure it's thick cut, and use more of it, up to 1 lb.
Possible time-savers
Don't do deep-dish.
Use ham instead of lardons, to avoid having to pre-cook ingredients.
Specific details that seem important
Cook custard until it has an internal temperature of 170°F / 75°C.