Yes Steve. I've never made one but lovely in the summer with salad and new tats

Ok here goes.
make or buy some short crust pastry.
grease a shallow tin ad tap a bit of flour around the inside of the tin.
line it with pastry,
take 3 medium eggs make up to just over 1/2 of a pint. whisk.
for a few seconds. adding a pinch of salt and pepper.
in the lined dish put first, a small amount of finely chopped onion then at least a dam good layer of cheese I usually go for maybe 20mm deep but i've a problem with cheese.
add small amounts of any of the following. thinly chopped tomato, thinly sliced mushrooms, ham, bacon etc
pour in the egg and milk.
bake in the middle of the oven at 210 . about half an hour it should sort of rise up a bit
40 minutes if its a big quiche or your oven is feeble.
cover the top nit a tray on a shelf above it if its getting to dark too early..

leave to cool.

let us know how you get on.
Used to work in a patisserie for a couple of years many moons ago.

Wow... I think I would've chucked it, unless I remembered how many of these things went on it.
I've had too much trouble -and very high costs- with my teeth this year, hihi. I'm VERY careful with what I eat now.

Don't talk about teeth. I'm just a couple of weeks from finishing treatment.

Nice, eh. I had to go 6x this year :/ I got good coverage but had to pay a lot on top of it as it wasn't enough to cover all cost. Still haven't the last bill in yet...
And I think the approx total 6 hrs of laying with your gob wide open triggered my current problem with my balance (neck & inner ear related).

Sounds good, Steve, but if I understand correctly you don't put any pastry on top?

No pastry on top crystal

no pastry on top. allow to cool

Okay :)

I'm not qualified but...

Consider the atmospheric pressure.
I know I had to adjust my baking because I am now at sea level instead of 1600 feet above sea level.

I keep a thermometer in my oven.
It lets me know when my oven temp is right verses the light going out on the preheat.

The consistency or the fluids is important but one must also account for the fluids that are released as it cooks.
Some ingredients increase the fluid while some ingredients reduce it.
I tend to prep a bit dry.

I've found silicone works well for a number of dishes.
Depends on what you are making.
I choose according to what I am making.

I hate soggy bottom chicken.
I tend to bake it on a rack that elevates it.
I have an assortment of grates, grills and racks.
In the case of pies in a pie tin, (I prefer glass (Pyrex) for pies) I make the mixture dry and cook at a slightly higher temp.

As for soggy bottom in 'other' areas, she is usually wet when we are together.
I think of that as a 'good thing' and frankly, my sex life is none of your business.

Thanks for that Tom.
Maybe you could start another thread and tell us all about it

Add a little grated cheese to the bottom of the pastry when making pies.solves the problem !!!

Thanks aries, will try that the weekend. be nice in sausage pie