If you've got the puff pastry and intend to use it, "dock" it very thouroughly using a fork, even around the sides, then bake for 10 minutes if you don't want the fuss of blind baking (although that is not all that much trouble). Anywhere you don't dock it, the pastry will rise.
I've used it before for a quiche, but if using reasy made frozen stuff, I do prefer the savoury short crust pastry.
Koukou's recipe sounds almost too easy
now I think I gotta try that one. But yes, let it cool first. It can also be an idea to seal it by brushing with a lightly beaten egg white after the blind bake, then back in the oven for 5 mins, then cool it down before filling. This makes sure it seals the pastry so no quiche mix leaks thru. And just to be sure, place the quiche tray on a baking tray in the oven in case there are any leaks. Then follow what Pete said to cook the quiche.