Hint: make pastry quite tall on the sides to avoid messy spills in the oven. Avoid pastry having cracks that helps with cleanup.
When my brother needs to make a humungus quiche, he adds cold mashed potato the the pastry mix. Ratio 1 part potato to 4parts flour. This way you can make a thicker lining thats still quite light and crisp, but it really holds its shape.Tastes really good too.
Its also a very deep pie, so once it has blind baked, the remaining cooking time is very long and slow.
The filling has to be double cream (highfat content) or it may split. Saute and drain any meat n veg that would otherwise leech water if raw
It's worth a try
Ps. this pastry isnt as likely to crack... A great advantage