You could try using cream instead of milk with your eggs.
ETA - one thing I thought of was that most places get them cold from a supplier and reheat them for use - that makes them seem denser too - I know mine are like that when they are reheated too.
I just bake my case (shortcrust) blind and while that's happening, I saute my fillings - onion, bacon, tomato - and put that into to case, then pour over my egg mixture (4 eggs lightly beaten with cream stirred through, and grated cheese, seasonings) then cook ...
My recipe is as follows and it seems pretty firm -nothing gets cooked before it goes in and i also dont bake a crust before hand:
Rub 2 desert spoons of butter in 1/2 cup of SR Flour
Then add 4 eggs, 1/2 cup of grated cheese, 1 cup of milk, 1 cup of cream, 1 tin of corn (big tin, not the little ones), bacon or ham, onion, salt and pepper.
Stir until all combined, then put in a greased dish, in the oven at approx 180deg for about 1/2 an hour.
Oven temps can vary - obviously :-) so cook until golden on top, and bounces back like a cake.
I normally use full fat thickened cream - i use woolies brand cause its pretty much the only one i can get out here. Its not REALLY thick stuff though. I dont use a lot of cream other than in the quiche so all i can tell you is that I pour it in out of the container. I always thought thickened cream was better measured out with a spoon...but this is what works for me. HTH
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Need a good 'solid quiche' recipe
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