I want to bake a chard quiche. Normally, I would use short pastry for the crust, but I want to practice my flaky pastry skills. Still, I plan to bake it in the normal quiche form. It is white glazed ceramic, slow to heat up, slow to release heat, and doesn't get as hot as metal.
Will this be OK? Can I expect the flaky crust to turn out nice, or do I risk it to become soggy/non-crispy/whatever?