I absolutely love quiche but have never attempted to make one before because whenever I look at recipes they always seem to use so many eggs and so much cream! I also love making (and eating) shortcrust pastry but was always afraid that turning it into a quiche would leave it with a soggy bottom. Well, I proved my assumptions to be very wrong! I added dried thyme to the pastry and loads of fresh tomatoes, lots of herbs and some Cheddar and Parmesan cheese to the filling. I made this for my dad on Father's Day and it he said it was amazing!