Hello Bill, you can use storebought puff pastry for your quiches, wh takes virtually no extra time to make a quiche!
Quiches are such satisfying dishes. When there's too many left-over veggies in my fridge that are already cooked, it's time to make a quiche. The components can vary endlessly but leeks and bacon are my favorite components. When you start from fresh veggies, cut them in chunks and steam them first until almost done. Bacon, onion or whatever component can be fried first. Let it all cool before proceeding.
As I already mentioned, I mostly use storebought good quality puff pastry. No pre-baking, just put it in a mold leaving the included baking paper on. I even don't cut the edges when the dough doesn't fit, it will give a nice homemade look.
Preheat the oven to high heat; 200°C (around 400F). I fill the bottom for nearly 3/4, but, it's up to you how you like a quiche. Then it's time to make the egg-mixture. I use 1 egg per 100 ml liquid which is whole milk -or preferably- a mix of 50/50 whole milk/cream. If you like more binding, replace one or more whole eggs by 2 eggyolks. For instance when using 200 ml milk, you can either use 2 whole eggs or 1 whole egg plus 2 egg yolks. The mixture is a bit more creamy and fermer when using more egg yolk. Add cheese on top; whatever you like. Many times I use Comté or Gruyère.
Bake in the oven for 25-30 minutes, which is basically the time needed for the puff pastry to cook perfectly, which means no soggy bottom, nicely browned.
Here's one with left-over butternut and bell peppers.
Here's another with potato, leak, ham and mozzarella;