Instead of making any crust, I leave it out all together and bake in a hot water bath. All you need to do is find a pan that is larger than the quiche dish (I use a roasting pan), place the quiche dish into the pan and fill the pan up with warm water, enough to match the level of the filling but not so that it overflows into your quiche! The whole thing goes into the oven, baking time as normal. I suppose it is more of a savoury custard officially, but it doesn't brown the outside and leaves out the need for a crust.
Hope this helps!