I took advantage of the deeper tin (it's a 23cm tin, but about twice the depth of my older ones), I put some cherry tomatoes in on top of the layer of grated cheese at the bottom. These give it a lighter texture and taste, and work well with the smoked bacon and caramelised onion.
I actually didn't like the older tins I had, as they had handles built in, but this made getting to the edge really tricky, and I've gotten in the habit of doing the blind bake with the pastry un-trimmed, then doing the trim afterwards (it's a bit of a fiddle, but you g a nice clean edge, and no darkened bits).
I'm also a great believer in making sure your quiche is "to the brim"...a good shortcrust is all very well, but quiche is about the decadent filling!