I am a New Yorker temporarily living in Northern Colorado. At this elevation over 5,000 ft my baking has been a real challenge. I have modified my recipes with mixed results - never as fluffy as when I bake on the East Coast. Doubleday and Joy of Cooking have both been very helpful.
Anyway, this issue here is quiche. Does anybody have any insight into baking a FLUFFY quiche at 5000 ft?