The oven I use at my mother's house is on a bad incline - back feet are probably not touching the floor kind of thing. This doesn't usually pose a problem for me because I mostly bake cookies, brownies, fruit pies or roast veggies, make bread etc.
I'm aware of this but not always cognizant when meal planning. I made lemon bars which weren't a complete fail but that nice thick custard/shortbread demarcation wasn't uniform. I attempted to compensate by rotating the pan in intervals but that didn't really help.
I had eggs and wanted to make a potato crust quiche and have kale, onion, garlic, mushroom, half-and-half, some fontina, and some potatoes. Is there anyway to make the quiche or use most of these ingredients up?