BTW, Frederick,

I make it in a 13 x 9" glass (Pyrex) pan and it worked fine. I would think a metal one would work well too. I always forget which one burns more easily - glass or metal pans, but it was pretty easy to tell when the quiche was done. If in doubt, just stick the tip of a knife in the center before you add the sauce and extra cheese and if the knife comes out clean (except for some cheese) it's finished.