Of course, no one likes a dry or unset quiche so here are a few recommendations. So below are a few tips you can utilize. * Use the exact ratios of milk and eggs to get a truly creamy filing. Use Large eggs for this recipe. *Less is more, Do not over fill your pie. It will take away from the custard and may fall apart. *Test the doneness of your quiche by placing a knife in the center, if it comes out clean it is done. Remember a quiche should have a little jiggle. *Remove any excess moisture from your ingredients to prevent a soggy bottom.