I don't know what i'm doing wrong. I've tried several times and I keep getting soggy quiche, even after over an hour of baking. It seems that the cheese always forms an impermeable layer over the top and moisture can't escape while it's cooking, but this last time was sure to pour filling until all the cheese was covered.
I baked at 400 for 15 minutes and then 325 for the rest, as per a recipe I found online.
I baked at 400 for 15 minutes and then 325 for the rest, as per a recipe I found online.