The custard is completely liquid before baking, and I was afraid it might soak into or even disintegrate the crust, but we decided it'd probably be all right.
What happened is that the crust mixed with the custard and floated to the top. Seriously. There is no crust at the bottom (fortunately, it's a solid egg custard). The entire top half is this thick, sort of spongy mass. It's an upside-down pie.
It is also very yummy.
So there you go. Custard upside-down pie.
ETA: Bread pudding! That's what the "crust" is like!