Think the question one needs to ask before baking is, do I want the crust to be a part of overall taste or just a vessel to get it to the plate.
I prefer to do a short blind bake very thin on the sides. I like the crust to be uniform and the same thickness on the sides as on the bottom. This
way every bite is the same. I usually shy away from the quiche where one bite is all filling and the next is all crust. 1 other old poof tip, if you are using fresh...