Hi Josephine! Yes, this quiche works beautifully in a pastry case. Use a 9 inch deep dish crust, since this recipe makes a generous amount of filling. Any extra can be baked in a small greased ramekin.
First, blind bake the crust so the bottom stays crisp. Line it with parchment, fill with pie weights or dried beans and bake at 375°F (190°C) for 15 minutes. Remove the parchment and weights and bake another 5 to 8 minutes until lightly golden.
Lower the oven to 350°F (180°C), add the filling and bake for 45 to 55 minutes, until the center no longer jiggles and a knife comes out clean. Start checking at 40 minutes, and if the crust edges brown too quickly, cover them loosely with foil. I hope you enjoy it!

Hi Susan. Its sounds like your family might lean towards more mild cheese. If that is the case, I would recommend any of the following; goat cheese, mozzarella, havarti, Monterey Jack or even provolone.

I am so glad it worked well for you. We love eating it as brunch or lazy breakfast too!