To get a truly crispy base with no soggy bottom, I recommend pre-baking your pastry case before adding the filling. Another tip is to bake your case on a pizza stone (if you have one) or a thick metal baking tray. This helps the pastry to bake and brown faster.
The main challenge with a decent quiche is to remove most of the water from your filling ingredients (such as the tomatoes and spinach) to prevent the steam from causing cracks in the quiche while it bakes. For the tomatoes we’re going to roast them on a low heat, just to dehydrate them slightly. For the spinach I recommend wilting in a pan and then squeezing out any excess moisture.
The filling is very easy but it’s important to reduce the temperature before baking. This will stop the crust from burning and also stop the filling from cracking as it bakes.
