I make at least a quiche or three a week. I use 6 eggs, a cup and a half of cream along with a cup, a quarter of cheese, about two cups of spinach and a half pound of bacon. I bake at 375 for 35-45 minutes. At the 45 minute mark the quiche looks perfect on the top but there is a area in the center that needs about another 15-50 minutes to solidify. My question is would it cook within the 45 minutes if I cooked it in a water bath? My oven is on the money for the temp but with quiche it never cooks according to the recipe time line in Phoenix. I think I am also going to cut out a little of the cream and add another egg to cut the richness of it down a little bit next time. I wash the spinach the night before so it is dry and I get as much grease off the bacon as I can.