How do I know when quiche is finished cooking? Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.

After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher. 

I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out. 

How can I tell that the quiche is done?
Inferring that the question is, "How do I tell when the quiche is done?" The answer is to check the internal temperature, which should be between 165°F(74°C) and 185°F(85°C).