The key to a flaky crust is to not overwork the dough. Pulse it in a food processor just until it comes together (you should still see bits of butter). Blind baking will keep the crust from getting soggy when you add the filling. Heavy cream is the secret to a rich custard filling — don’t skimp on it! For the best texture, remove the quiche from the oven when it’s just set; the custard will continue setting as it cools. Making a pretty fluted edge is easy: Pinch the dough between your thumb and index finger, working your way around the edge. You can also use a fork, but this creates a flatter edge.