Preheat oven to medium heat (~160 degrees Celsius). Pad a pie dish with dough. Prepare the filling:
Fill the quiche and stick it into the oven. Now prepare the custard to cover it. Heat 1 container of soured cream (150ml) mixed with 3 eggs (and some freshly ground black pepper, maybe some mustard powder, salt and anything else handy), but do not let it boil. Remove pie dish from oven and pour custard over filling (it's not the end of the world if the custard is higher than the rim of the dough on the sides of the dish; it always happens to me). Bake for 40 minutes. If too much liquid is retained, transfer to a microwave oven and heat for a few minutes, or simply pour off excess liquid and return to oven.
Serve hot, cold, or lukewarm.