Quiche are savory tarts

I have been looking at Jacques Pepin's quiche lorraine and although it doesn't have any watery elements in it (just bacon and cheese) it seems to have a larger liquid to egg mix than other quiches - 3 eggs to 2 cups of half and half.
He also cooks it at 400F. which is higher than most recipes. Has anyone made this?

I sautéed the veggies before adding them to the quiche, that was not the problem. I do think AmySarah identified the issue with recommendation to season all components well. I did a test run last night by just sautéing a proposed filling blend, caramelized onions, spinach and cremini mushrooms. Well-seasoned with salt and pepper, garlic, and a hint of nutmeg. Then sautéed almost dry and finished with some parmesan and fontina cheeses. It was very tasty and I think had enough flavor to carry through in a quiche.

I did have a question about suggestion to wring out the spinach. It was fresh and dry before hitting the frying pan( added to caramelized onions), when exactly would I wring it out? Or is this pertinent if using frozen spinach? -- Thanks

Most veggies are primarily water, which can make a quiche watery. Make sure you cook veggies before adding to the custard to eliminate the water and concentrate the flavor. Sauteing the onions and mushrooms will solve the problem.

Better for late summer (north or south of the equator), I make a sort of ratatouille tart which is wonderful fresh from the oven or room temperature.
Like amysarah, I would suggest "cheese plus"...in my case, a mild cheese (swiss or gouda) with a strong green (broccoli, or whatever looks good in the market).
Last, a straight-up wonderful red onion tart. You make this as written, or adapt it to your basic quiche recipe.
http://www.deliaonline.com/recipes/international/european/french/red-onion-tarte-tatin

Bland probably means under seasoned. Also, good advice from Jacques Pepin - every element of a recipe should be properly seasoned in itself, i.e., the veg component you saute before adding it to the batter.

Spinach needs to be very well 'wrung out' before being added to avoid being watery. I use a clean cloth or paper towel - when you think you've wrung it dry, keep going! For onions, I'd suggest chopping them smaller to blend/be hidden in the filling, rather than omitting - they deliver a lot of flavor.

I made David Lebovitz's Ham, Blue Cheese and Pear Quiche from 'My Paris Cookbook' over the holidays - unique and very rich, but huge flavor and delicious. If you have picky eaters, I think you could sub blue cheese with Gruyere or even white cheddar. He uses a 'special' tart pastry (with cornmeal) but it's not hard - and I think a regular (pate brisee) would work fine too, if you prefer that.

that is suppose to be Quiche OR savory tarts...