Tomorrow morning - baking quiche using frozen pie crust- ??s

I always blind bake my quiche (and pumpkin pies) crust.  I use a frozen crust also.  The only thing is you need to use a crust shield thing (not sure the actual name) so your crust doesn’t get too dark.  Many instructions also tell you to use pie weights or beans in it to keep it flat - I never do and have never had a problem.  I do use a fork and prick the bottom and that seems to be enough.

I know a lot of people don’t pre bake them but I alway think the bottom of the quiche seem raw if I don’t.

Good luck

ETA - you can also just use some tinfoil around the crust instead of a shield.

These are the directions that I use from better homes cook book - although I googled this one and the temperature seems higher than in my old cook book that I use, although it is at least 400 degrees, but not sure. 

Then I cook the quiche at 350 or what ever the recipe says.  I also do not cool my crust after pre baking it, as soon as it comes out of the oven I pour my ingredients in and bake the rest.  I think that is also what the better homes cook book says.

(Prepare as above) except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

I do both. Just depends on time and mood.
Blind baked is crisper, but mine tend to shrink.
I actually like the unbaked crust better, it is not crisp, but it doesn't seem soggy, just more dense. I like it that way with pumpkin pie also.

Love a good quiche! I had a New Year's Brunch and served several kinds of quiche. One burley fella had never had it and said "Quiche?" - I said " Ham and Egg Pie" ... he said "OH!" and thought it was delicious! lol

I use Pillsbury refrigerated crust and always blind bake with foil & beans. I also cut a circle of foil in case the crust browns too much.