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deep dish pie crust 2 cups half and half 4 eggs enough cheese and stuff to fill pie lay cheese and stuff. I usually compact the cheese filling so there aren't air pockets. Fill with custard until cheese is submerged. Bake at 400 for 10 minutes, then 320 until fully cooked. Do you people bake...

Add the cheese after??? I thought the idea was to have a delectable mix of cheese, egg and cream instead of a layer of cheese on top. That's the only way I've seen it done on TV and what all the recipes say. Hmm. It's because I used half and half isn't it? Next time I will use heavy cream.

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...