Several years ago, I was at a brunch where the hostess served a quiche, the likes of which I have never been able to duplicate. It was sooo high and soo light, like a souffle-- it was one of the most delicious things I've ever had made out of eggs. I was not able to ask for the recipe, unfortunately. I have tried many recipes which claim to result in "fluffy" or "light" quiches, but none have had the consistency I am looking for. It was soft, and jiggly like jello, and almost custardy. I've tried a recipe which incorporated mayo into the mixture, and while this was good, was not what I was looking for.
Can anyone help me out here?