Heat a baking tray in the oven before you put your pie on it, pop the pie into the oven with a double layer of foil, or preferably non-stick baking paper, on the top - cook it at 180oC (170oC if it's a fan oven) for about fifteen minutes then take off the paper and continue to cook for another 10/15 minutes.
That's my best offering - let us know how you get on. 
JackyB no, I didn't 
I might have done if it was a quiche/flan.
Funnily enough, Mr P will often enjoy a cheese, bacon and onion flan, but seems totally averse to quiche,
I'd place it on a pre-heated baking tray and do it at about 170 in my fan oven which is also erratic.
As it is larger than usual I would also invite your favourite gner to help eat it. (Thats me in case you are wondering!) 
Hello all, and good wishes.
As mentioned, I've made a pie ready for tomorrow's supper, chicken and leek, in case you were wondering!
Well, for random reasons, I've bunged carefully placed it in a different dish, different that is from the ones I would usually use.
It measures roughly 8" by 6" ( long and wide) and 3.5" deep.
The pastry at the bottom is thicker than the pastry on the top. (Don't ask why, it just is)
So, how best do it cook it to ensure that it's reasonably edible?
The filling is completely cooked, I have a fan oven (which cooks erractically, as indeed do I), but usually have to turn things round halfway through to enable even browning.
I want to make sure the pastry at the bottom of the pie is properly cooked, we are not at home to partially cooked, let alone soggy bottoms!
Thank you!
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