This is quiche Lorraine...sort of. I made a pat-in-the-pan crust for this, but forgot to prick it a few times with a fork before adding the filling. The result was that during the baking an air bubble formed under the crust that pushed it up, and the still liquid custard seeped under the crust before becoming firm. The picture is intended to show where the crust ended up in the final product. Taste was not affected in the least and it was easy to remove from the pan. Home Ec teachers who see this may well cringe.