It was my first time making it on my own and this time I tried another recipe for the pastry crust which turned out just the way I wanted it to be. This recipe calls for 1 cold egg instead of using cold water. The dough was much easier to handle compared to how it was when I made my first pie.
Most recipes requires blind baking so I did a lot of reading on it and came to a conclusion that it is not necessary to blind bake unless your tart / pie filling requires light baking like a meringue pie or no baking at all. For quiche, the trick is to bake it at 220°C / 425°F for the first 15 minutes and then reduce the temperature to 160°C / 325°C and bake it for another 35 minutes. Another way is to cover up the top with foil paper to prevent browning and bake it at 205°C / 400°F for 30-40 minutes and another 10-15 minutes without the foil paper. How to know if your quiche is done? The filling should appear only slightly jiggly and not be totally firm and set.
