Quiche Lorraine: the egg filling is not bread dough

Useful to know

This Quiche Lorraine combines a pastry base with an egg-and-dairy filling, bacon and cheese. Baking turns the liquid mixture into its finished structure. [1]

Separate crust preparation from cooking the filling. A firmer surface does not necessarily mean the intended tender interior. Pan size and the recipe’s directions provide the context for checking and slicing it.