Quiche Emergency!

I made this recipe tonight: http://www.bbcgoodfood.com/recipes/30.... The only thing I did differently was use a frozen pie crust.

I baked it at 375 for forty minutes, as per the recipe, but it was still pretty jiggly. So I baked it an extra ten minutes. The top was pretty brown, so I took it out and let it sit for fifteen minutes. When I cut into it and took out the first piece, it still looked "liquidy" at the bottom.

Is there any way to save it? I really want to pack it for lunch tomorrow!