Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.
After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher.
I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out.
How can I tell that the quiche is done?