What size pan do you use? I fitted it into a 10 x 15" pan. My oven was a bit hotter--probably about 500--and by the time the cheese was getting quite brown, the bottom crust still hadn't firmed up. I also might have made the crust too thin in the middle. It basically was no more solid than the cheese, although the pieces around the edges were sort of more coherent. And the puffy edges were browned and very tasty.
What would be your advice for next time?