How do you make dense, sturdy quiche?

I'd sauté the onions first a bit, and then drop in the garlic to take the raw edge off. Those are muffin-tin sized, yes? Any crust on the bottom of them? Read Kat Tanaka Okopnik's answer to What is the best way to make a quiche? read more

If you are making a pan quiche then use a water bath. The oven heat will burn the edge way before the middle is set. It will take longer but the wait is worth it.. read more

It's a step so important I must state the obvious: Before you even start rolling out your dough, preheat the oven. Quiche bake at lower temperatures (more on that later), but the crust needs to go into a really hot oven for par-baking, so crank it up to 425° F. read more