The trick to making a great homemade quiche is to cook the veggies before adding them to the quiche. This only takes a few minutes and it helps to draw out the moisture from inside the vegetables that would otherwise leak out during baking and create a soggy crust. Blind baking also prevents a soggy bottom by partially cooking the crust before the filling goes in. This is easy to do, simply place a piece of parchment paper over the prepared pie dough and pour some dried beans or pie weights on top to weigh it down. Then bake at 425 degrees for 15 minutes.