Prebaked Pie Shells, a True Commitment

Now I remember why I don't make quiche too often. I like to do homemade French butter crust but then must chill dough, roll out, fit in pan, prick all over, chill again, line with foil, fill with pie weights, bake, remove foil and weights, bake till golden, pour in filling and bake again. Took 2 hours! Made for book group here tomorrow 11 a.m.--with broccoli and Gruyere filling. Since recipe is so involved, made one at same time for H. and me. Good night.