insufficient crustiness

In order to use up leftover broccoli, I made a broccoli quiche. The filling turned out very well, but the bottom crust was soggy and somewhat raw. This is probably because some filling spilled as we were putting the quiche into the oven - the time spent cleaning the mess caused the oven to cool off too much and resulted in an undercooked crust.

I have three different ideas for preventing this problem next time:
1) Make sure the oven is properly preheated, and don't spill the filling!
2) start the quiche at 425 for 15 minutes and then turn it down to 375, hopefully making the bottom crust brown better
3) halfway blind bake the crust before filling and baking the rest of the way

I now have the other half of a double crust recipe in the freezer, so it will be easy to try again.







Looks good on top ...











But the bottom crust is soggy!

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