Mushroom, leek and thyme quiche

So this one turned out better. Still raggedy around the top, but no holes in the pastry so the filling didn't leak, and the taste and texture were sound.
The flavour of the filling was very nice - paris brown mushrooms, leeks - sweated in some butter, and some thyme to give aroma and lightness.
The recipe called for only double cream and eggs for the custard, but I thought this was too heavy and lightened it with some milk, and adjusted the cooking times accordingly. A lot of guess work and just waiting and seeing with this - as I was using different diameter and different ingredients for the custard.
Worked well tho'. Can hold my head up for this quiche :)