I usually just use the roll out or fold out pastry crusts when I make pies, quiches, etc., and so the crust on most of my dishes, whether they're sweet or savory, tastes the same. I have made pie crust in the past, and it usually comes out nice, but I decided to look around for a recipe for a crust specifically designed for quiche, and found this one that uses cheese in the crust. http://allrecipes.com/recipe/107297/cheesy-quiche-crust/ I am going to make the quiche as I usually do, in my quiche/tart pan, rather than a pie plate, but the size should be fine, because this crust recipe specifies it's for a 9" pan, and I've used that size crust in the quiche pan before. I'm going to make a sausage, red pepper, spinach and cheddar cheese quiche. I do everything in stages these days, and I've already got the butter for the crust all cut up and chilling in the fridge. I think I'll make a pot of coffee while I work on the crust. Since it has to pre-cook, I can pull the ingredients together while the crust is pre-cooking, then just toss it in the oven while I enjoy a cup of coffee.