What is QUICHE ? Quiche is a French savory pie which, about 20 years ago, became the object of a weird cabal. Those were the last days of the culinary xenophobic era, and two humorists wrote a slim volume entitled "Real Men don't eat Quiche". Millions of copies were sold, and quiche never fully recovered. The irony is that twenty years later, real men eat portabella mushrooms with wasabi vinaigrette and a little radicchio tabouleh on the side. Quiche may have died on the barricades, but the battle for culinary open-mindedness has been won.
In France, quiche is a flat, dryish savory pie. The original Quiche comes from the Lorraine region, near the german border. Quiche Lorraine is filled with Gruyère (a sharp Swiss cheese) and lardons (bits of fatty salty pork). French cooks also fill quiche with seafood or vegetables. Quiche is usually served cold or lukewarm: you pick up a slice at the charcuterie on your way back from school, or your mother makes a whole quiche which is casually munched on during a lazy Sunday.
In America, quiche has become higher and less dry. Americanized quiche is less appetizing (and less safe) at room temperature, so it is usually served piping hot. Also, lardons being unavailable here, we use bacon, which is similar but thinner and sweeter. I will give you the recipe for a reasonable facsimile of a French quiche, and then a recipe for the American taste. 
If you're not sure whether your quiche is done or not, bake it for 5 or 10 minutes longer. 

RECIPES

CRUST WITHOUT TEARS

7 tablespoons butter not too hard
1/2 teaspoon salt
1 cup + 6 tablespoons flour
1 egg

Preheat your oven to between 350° and 375°.
In a stand mixer, with the paddle, mix  butter, salt and flour until mealy.
Add egg and stop mixer when bowl rattles (can also be all done by hand). Set aside. 
Roll crust on a lightly floured surface and garnish a china or glass pie plate or quiche pan. If you are scared of rolling pins, this crust can be pressed with your fingertips.
Prick the crust with a fork 10 times to prevent blistering.
Bake the empty crust for 15 - 20 minutes, to dry it a bit. The edges may color, but the bottom shouldn't.
---You may use a commercial crust too, of course.---

LA QUICHE BIEN FRANÇAISE

6 slices bacon, cooked perfectly and chopped coarsely
4 oz grated Swiss cheese
2 eggs + 2 yolks
1 cup heavy or whipping cream
1 cup milk
salt  -  pepper  -  tiny pinch nutmeg

Whisk eggs, cream, milk, salt, pepper and nutmeg. Taste the mixture, it won't kill you. It should be almost salted enough but not quite (the bacon and cheese will add salt).
Sprinkle half of the cheese on your hot parbaked crust. It will act as a raincoat, keeping the crust dry.
Scatter the bacon over the cheese.
Pour the custard over the bacon.
Sprinkle the rest of the cheese on top.
Crank the oven up to 375°.
Bake for 35 to 45 minutes, until done. Don't underbake.
Serve lukewarm or cold, with a green salad.

AMERICANIZED QUICHE LORRAINE

4 slices bacon, cooked perfectly and chopped coarsely
1/3 cup little ham cubes
2 tablespoons chopped green onion
1 teaspoon minced garlic
1 teaspoon Dijon mustard
4 eggs
1/2 cup sour cream
1 cup heavy or whipping cream
1/2 cup milk
3/4 cup grated Swiss cheese (not packed tight) or Swiss/Cheddar blend
salt  -  pepper  -  generous pinch thyme leaves

Using a rubber spatula, not a whisk, blend the sour cream and the eggs well in a bowl.
Add all the remaining ingredients. Taste the mixture, it won't kill you. It should be undersalted (the bacon, ham and cheese will add salt).
Ladle the mixture into your hot parbaked crust.
Crank the oven up to 375°.
Bake for 45 minutes. Give the pie a half turn. Bake for 10 minutes more at least. Don't underbake. Your quiche may rise like a soufflé, but you shouldn't serve it until it has settled down and rested a while.
Serve hot, now or reheated.

VARIATIONS: Omit meat. Substitute sautéed asparagus tips or shrimp and fresh dill. Use your imagination. Avoid bland fillings (turkey, zucchini...). If using a filling with a high water content (mushrooms, spinach, scallops...), sauté well on a high flame to dry as well as possible. If you still end up with juice, decrease the milk. You will need to stretch the custard if your filling is not bulky (caviar), and conversely use less milk if your filling is voluminous (broccoli).