I back them 15 minutes at 360, let it cool and then fill and reback for
an hour or so depending upon the filling.
No soggy crusts.
Also you can brush the bottom with egg white to seal it prior to baking.

Janet Bostwick wrote:

> Some quiche recipes recommend baking the crust before filling to prevent
> soggy crust; most recipes seem to skip this step. Have you found that
> baking first makes a difference or is worth the extra step?
> Janet
>
>