Ham, broccoli and tomato quiche revisited

Having made and eaten the quiche described in the previous posting, I have a few comments to make which I forgot in the original.  To ensure that the bottom of the pastry wasn't soggy, I pre-baked it for 10 minutes.  Make sure the watch the time or else it can get quite crispy in the next 35 minutes of baking the quiche.  To make sure that the broccoli and tomatoes didn't contribute too much in the way of extra liquids to the quiche, I defrosted the broccoli on paper towel and kept changing it as it became saturated.  Also, after cutting the tomatoes in half, I laid them cut side down on paper towel to remove some the their juices.  All in all, it worked out very well!