I'm lousy with microwaves - anybody have any hints on microwaving individual pieces of quiche? When I try to get the widest section heated up, the narrower point gets too hot, but worst of all, the crust is soggy. So far I've tried high power and medium power for longer time. The last experiment has been to blind bake the crust, wash with egg white, re-bake the egg white onto the crust to seal it, then pour the quiche mixture in & bake. Better, but not great. I'm also working with an ancient microwave, so I don't have many settings from which to chose.