I also use Alton Brown's recipe. And I use the refrigerated pie dough that you unroll.

I'm the puff pastry person I don't pre bake it!

Make sure any veggies you use aren't watery - precook as necessary.
Definitely partially prebake the crust. Line with heavy-duty (or doubled-up regular) foil and use your penny jar as pie weights so the crust doesn't bubble up. If you're not attached to flakiness, I find that sandy-style crusts with some egg in them are much much easier for beginners, especially with a food processor.
Pay attention to the kind of dish called for by your recipe - crusts will bake differently in metal vs ceramic vs glass, dark vs shiny, etc. This isn't to say you have to have a particular kind of pan, just that as a newbie you should pick a crust recipe that roughly matches your equipment, so you're not having to wing the adjustments to cooking time.
If you're worried about food safety, get yourself a probe thermometer and check the temperature of the filling as you approach completion. (I don't remember what the safe ranges are for eggy custards, but I bet the internet can tell you.) It's hard to judge doneness just by look and feel when you haven't made a particular recipe before.

I was taught to make them when I worked for a French family in Paris. She had 5 kids and it was very active and wonderful in their house ALL the time. She frequently started a meal with a quiche....She used a basic crust with 1/12 cup flour and 1 T salt, cut in 2/3 cup cold butter, and then cold water by the T until it came together. Then she chilled it for about an hour in the fridge.
She then mixed in 4-5 eggs with a cup and a half of milk, cream, sour cream, ricotta just whatever dairy she had on hand really as long as it added up to about a cup and a half. She would season it with salt and pepper and then cut in fresh herbs again whatever she had. Then she mixed a little flour ( like in her hand) with 1-2 cups of cheese and then whisked the eggs and cheese together and set aside.
She rolled out the crust and pre baked for about 8-10 minutes at 400 and would take a skillet and saute onions, garlic, butter and whatever meat she wanted like bacon or ham while it was in the oven....when the crust came out she would spread this on the bottom and then fill the rest with the egg and cheese mix.
It turned out everytime. I make it here at home and it sounds long but is super easy...

Cold leftovers are great for lunch the next day!

(also- if you like Bisquick, look at their "impossibly easy" pie recipes online-- it's like a crustless-quiche, SUPER easy, and it is literally impossible to wreck them.)

We always use frozen Pilsbury deep dish crusts. Fillings are whatever, not measured, just thrown into the crust after poking it with a fork a few times-

-swiss and turkey bacon
-spinach and cheddar
-crab meat and swiss
-broccoli, ham, and cheese


I crack four eggs into my 2-cup Pirex measuring cup and then fill it up to the 1 1/2 cup line with low-fat milk. I add salt, pepper, and maybe a pinch of nutmeg, then whisk. Pour over fillings, bake at 375 for 45 mins.

You might be overcooking- I'm the same way-- I've made myself just take it out after 40 or 45 minutes and ignore it. Eggs need a few minutes to set up anyway. They're CERTAINLY done after that amt of time. Anything longer and it's too firm and overcooked tasting.

Here is an easy quiche:

Get a refrigerated pie shell and bake it at 350 for about 15 mints (shouldn't be brown; just lightly baked). This will keep the crust from getting soggy.

Then, with a whisk, beat 5 eggs in a bowl until frothy.
Add salt and pepper (I like to add cayenne as well) to taste and a quick dash of nutmeg;
Add one a half tablespons of mayonnaise, a quarter cup of milk or cream, a tablespoon of flour, and half a teaspoon of baking powder;
Whisk some more
Add whatever you want to the filling: I like to use grated cheese and chopped ham, or spinach and bacon; or chicken and brocolli, or sauteed onions and roasted peppers.
Mix everything well and pour into the half baked crust. Bake at 425 until lightly browned on top (about half an hour). Let cook for about 15 mins before cutting. Enjoy!

I use Julia Child's recipe in The Way to Cook, usually with a store bought crust. I think her recipe is more like three eggs, plus cream to make the right volume (not going to guess at that, as I don't want to steer you wrong).

Joy of Cooking has great basic quiche recipes. I use store-bought pie dough, so the whole thing is super easy.

I've been adding ricotta to mine, adds body, protein and a creaminess.


PP: I've not used puff patry, only regular pie dough - do you prebake the pastry? does it still puff under all the eggs?

Yum!

Quiche IS the answer to everything! use a sheet if puff pastry dough for the crust. In a bowl, beat like half a dozen eggs with about a half cup if milk or cream. Throw in some leftover cooked veggies And a little shredded cheese. Salt pepper, and throw in the crust. Cook at 400 until it no linger jiggles in the middle!

We always use Alton Brown's recipe as a basis:

http://www.foodnetwork.com/recipes/alton-brown/refrigerator-pie-recipe/index.html

I always hear that quiche is the answer to everything.. make ahead, reheats well, etc. I am no great cook, I've tried somewhat basic quiches twice and they've been disasters. Might stem from my fear of undercooked food, perhaps I am overcooking. Can you get me on track with quiche? What's a great, easy, mistake proof recipe? what ingredients? specififics, please! Thanks!