The most light and delicate quiche we've had in a very long time. At 350° it cooked slowly enough that the edges of the crust didn't even need covering. I baked it on a half sheet pan and rotated it at 17 minutes. Mine took 40 minutes to bake until "jello" like they said. I let it cool on a cooling rack until lukewarm, about 40 minutes. I will definitively be using this as my base quiche recipe, changing up the cheese and meat. I think it's important to not use too much meat, just cover the bottom. Mine equaled 4 servings.