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The secret to making a delicious quiche is pre-baking, or blind-baking, the crust. First, arrange pastry dough in a pie plate. Then, take a disposable pie tin and snip the pan around the edge in a few places so you can fold it. Fill the foil pan with a cup or so of dried beans, place the pan on top of the pastry and bake the crust in a hot oven. The beans will weigh down the pan so the crust doesn't bubble up. Carefully lift the pan with the beans and continue baking the crust until golden. Add the quiche filling to the baked crust and bake until set.