Roasted red pepper quiche

Back to my discoveries in quiche-making...

A few days ago I made a quiche using 100 g lardons (thick bacon chunks), 150 g grated emmental cheese, 3 eggs, 200 ml light cream, 1 pinch of cayenne pepper and 1 roasted red pepper cut into strips and arranged on top to look nice. Also, of course, salt and pepper.

The taste was okay, but the quiche was not its fluffy self. Is that because I cracked the eggs into a bowl that already had the cream in it, rather than into an empty bowl? Maybe the eggs need to be on their own to be beaten well enough, to get air into them so that the quiche rises as it cooks. I will let you know the next time I try...