Things I have learned in the process of making my first quiche

1. I don't really like custard very much.
2. Spinach rises to the top.
3. Food processors are a gift from God when it comes to crust-making. (I had always just cut in the butter with two knives before, and holy crap, this is so much faster.)

For next time:
1. Be more liberal with the spices. Overspicing is infinitely preferable to flavorless custard, which as we have noted, I don't like very much.
2. Also be less liberal with the milk and more with the eggs. I think that if the quiche was less custardy and more eggy I would have forgiven it a lot in the way of not-enough-spicing.
3. Add more things than just spinach, even if it means you have to walk aaaaaall the way to the fruit stand.

However, I successfully made a savory crust for the first time, and the crust turned out well even if it didn't roll out right or look too pretty; now I know more about how the filling expands, so I will be able to in future figure out how much filling to add better; and it was a Learning Experience. And it was definitely edible, just not terribly good.