Start the oven to preheat at 200°C.
Lay the crust in the pie/ quiche pan, gently press the crust against the pan's walls and bottom, then trim the excess crust that exceeds the pan walls.
Use a fork to puncture the crust here-and-there to allow a proper baking.
Lay a parchment paper on top of the crust, then add the pie weights on the parchment paper.
Bake the crust for 18 minutes, then remove the weights - at this time, the sides will be cooked and the bottom will still be wet.
Bake the crust without the parchment paper or the weights for 5-10 minutes at 220°C. The bottom should be also cooked by this time.
Remove from the oven and leave to cool down until you prepare the other ingredients.