ISO: How to makie a quiche

Hello--

I once hated quiche until I had a quiche premade from a co in Canada. I picked it up at the local grocery store. The product name was called "Good to go" and it had only the grocery store name and no particular brand name. Anyway, it was the best quiche I ever had. The texture was light and creamy. It was not eggy and coarse like all of the other quiche eating experiencies I've had.

I was wondering if anyone knows how to make such a quiche? Once again, it was creamy and smooth. It was a ham and cheese quiche. It wasn't eggy. It practically melted in my mouth. My daughter even liked it. Any help would be great. Thanks.

Cloux