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Transfer the filled pastry shell to the hot oven and bake the quiche until the edges look dry and the crust has browned. To tell if it's finished baking, move the pie plate a little. The filling should jiggle just a little in the center and not be completely fluid. If you're concerned that the pastry edges are browning too quickly, cover just the pastry with a pie shield or strips of aluminum foil. Remove the baked quiche from the oven and set it on the stove to cool a little. You can slice the quiche and serve it while it's still slightly warm or at room temperature.  The quiche will finish cooking and set up as it cools. Cover and refrigerate leftover quiche for up to 3 days. To reheat the quiche, warm it in a 300 °F (149 °C) oven for 10 to 15 minutes.
Bake the quiche at 350 °F (177 °C) for 30 to 40 minutes. Cool the quiche for at least 20 minutes before serving.