I don't really do quiche, but if anything's runny in the middle and burnt on top, I'd say you need to do it at a lower temperature for a bit longer - your oven may just be a bit hotter than it says, they do all vary a bit.
Ovens vary a lot in temperature... some run hot, others run cool... and the shelf you choose can also make a difference to the outcome. You could try putting it on a lower shelf next time or turning the dial down to 5 rather than 6.
To rescue it now, remove from tin and microwave for a minute. Won't hurt the pastry and it'll firm up the egg.