You can now "blind bake" or pre-bake the crust if you'd like. The bottom crust will be browned and prevented from becoming soggy by prebaking the crust. I frequently omit doing this and discover that even if the bottom crust might not brown, it's typically still delicious.

Simply follow the instructions on the crust packaging to bake a store-bought crust in advance.

Line the inside of the homemade crust with aluminum foil and fill it with pie weights, such as beans, before prebaking it. As the crust bakes, the foil and pie weights will assist prevent the sides from slipping downward.

Bake for 15 minutes at 375°F, then remove the foil and weights, prick the bottom of the crust with the tines of a fork , and bake for another 10 minutes. Let cool down a bit before filling with the quiche custard filling.