Not rolling out the dough properly

The way you roll out your crust has a big impact on the outcome of your quiche. The thickness of your quiche dough, like that of other tarts, is important. If it's too thick, you'll get too much crust in each bite. A thin crust, on the other hand, can easily result in the filling leaking out during cooking. The thickness of two quarters stacked together is about 18 inches thick, which is the best thickness for pie dough.

Roll out the pie dough evenly to achieve a uniform bake on your crust. Rolling out dough on the counter is prone to sticking. If you over-flour the dough while rolling, it will become dry and brittle. There is a simple method for achieving an even roll without sticking. Roll the dough out between two sheets of lightly floured parchment paper, being careful not to overwork it. Roll the dough in the same pattern without applying too much pressure. Instead, place your pin in the center of the dough and gently roll outward, then back towards you. Give the dough a quarter turn between rolls to ensure an even crust without overly activating the gluten.