We have quiche here in South Africa. I make a crustless quiche - much quicker, easier & lower fat
:). What this means in practice is that, instead of making pastry for the quiche, add a tablespoon of flour to your egg & milk custard mixture, beat well to remove lumps and pour this over the fillings which are placed in the dish (give the dish a spray of non-stick baking spray). Cook as normal. During baking, the flour sinks to the bottom of the custard to form a mock crust. I have made this using ordinary white & wholwheat flour, as well as corn & potato flour.
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