I just had a slice of quiche that moved the culinary goalposts. The egg was so light and fluffy… with air bubbles in it. The crust and fillings were heavenly as well, but the eggy part was, well, it was texturally wonderful.
What’s the method to achieve this heavenly egginess in my next quiche? I’ve read about incorporating mayo or flour, or just baking low and slow. What’s the straight dope on how to make sure my eggs come out ultra-fluffy?