Smaug - I wonder if Plum Duff is a name that was echoing in your memory? It's not even very obscure...it's another name for plum pudding, a famous Christmas dessert. Nancy
I guess you want the filling to puff up or be at a high level. Or do you want something else to puff up? The filling naturally both puffs up during baking & collapses when out of the oven. If you want it to continue high, there are three ways to achieve it 1) make more filling than recipe calls for, 2) use a smaller pie plate than recipe calls for, 3) separate & recombine the eggs when you are making the quiche (for ex, mix the yolks, milk, filling solids in one bowl, and whip the whites high in another, then fold together, pour in shell and bake). The crust should not puff up. If it does, do two or three things to reduce/eliminate this - chill the dough and/or prick it with a fork before baking, bake it blind (empty of filling, with a foil lining and beans or weights on the foil to hold down the crust) first, then with filling second.
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Though a duffle bag could be puffed-up, too.
Or do you want something else to puff up?
The filling naturally both puffs up during baking & collapses when out of the oven.
If you want it to continue high, there are three ways to achieve it
1) make more filling than recipe calls for,
2) use a smaller pie plate than recipe calls for,
3) separate & recombine the eggs when you are making the quiche (for ex, mix the yolks, milk, filling solids in one bowl, and whip the whites high in another, then fold together, pour in shell and bake).
The crust should not puff up.
If it does, do two or three things to reduce/eliminate this - chill the dough and/or prick it with a fork before baking, bake it blind (empty of filling, with a foil lining and beans or weights on the foil to hold down the crust) first, then with filling second.