deep-dish pie pan. sprinkle the bottom and sides of the pan with 1 tablespoon of the sugar. set aside.
in the bowl of a stand mixer with the whisk attachment, or in a large bowl using an electric mixer, beat together the eggs and remaining one-third cup sugar until the eggs are pale yellow, light and fluffy, about 3 minutes. add the flour, cream, lemon zest, vanilla, brandy and salt and mix over low speed just until combined. set aside the mixture for 10 minutes.
meanwhile, arrange the quince slices in a single-layer fan or wheel pattern on the base of the prepared pan.
pour the custard evenly over the prepared fruit, leaving 