A couple of quiche questions

[justanothertenminutes]

I am going to attempt cooking a quiche myself, having only ever had shop bought, so would like to know the following:

Are home made better?

Do i really need a flan/quiche dish thingy or will a pyrex dish be ok?

Do i really have to have pastry around the edges or could i just have it on the bottom (always end up picking this bit off)

TIA

Thanks! Will try it tonight. Only after reading your reply did i realise what a stupid idea that would be to not have an edge, of course it could run underneath the base, why did i think it would magically stay on top?
I worry myself sometimes!