Quiche was one of the first dishes I taught myself to make, using the Joy of Cooking cookbook...
I have now discovered that Julia Child's recipe in Mastering the Art of French Cooking is so much better and I have discarded my old tried and true quiche recipe.
I made Julia's pie crust, as well, from Chapter Four, p.139, Pate Brisee.  It was rich, tender and buttery- actually, perfect, and it was only my first try at making my own pie crust.
I then used the Quiche au Roquefort recipe from page 148, with a few changes.  I substituted 3 oz. of goat cheese for the roquefort and added Smoked, apple chardonnay chicken sausage from Trader Joe's.  I pre-cooked the sausage by simmering the whole sausages in 1" of water first, then draining the water, slicing the sausages lengthwise, and grilling them in olive oil and butter.  The result was the most delicious quiche I have ever eaten.  I served it with grilled brussells sprouts, making it a meal hearty enough for my husband, who loved the savory mix of flavors.  Julia Child truly was the Master!