Perhaps quiche falls by the wayside because of the pesky crust question - homemade or not. In my grad school days, I made it all from scratch because it was cheaper. Now when I look at the ingredient lists on store-bought crusts, my stomach curdles. So I still make the crust. But here's an easier version, healthier too: olive oil crust.
Frozen olive oil that is. Or at least very chilled. You don't actually want to freeze it, just chill it for 1 hour (don't go more, it will be too cold). And then you have the making for a perfect crust!
A side note to the photo above, with the extra slice of mushroom quiche. It turns out that I forgot that my beau's youngest daughter is not a huge fan of broccoli, so I made half the quiche mushroom and cheese and half broccoli; everyone was happy!