I had all day to cook dinner, so I made a couple of time-consuming things. First, butternut squash-green apple soup with thyme. It's very low in fat and pretty tasty. Then the ambitious part was making a <a href="http://www.epicurious.com/recipes/recipe_views/views/236171">mushroom-shallot quiche</a> out of Bon Appetit.  I'm sort of embarrassed to admit that I only very recently started making pie crust from scratch. As in, a couple of weeks ago. It has always seemed like such a pain to cut in the shortening, then chill and roll and handle the dough. So I've always used Trader Joe's premade crust, which is excellent. But a couple of weeks ago, when I made <a href="http://pier36.blogspot.com/2006/10/saturday-soup.html">Shaker Lemon Pie</a>, the TJ's crust which I had in the freezer didn't pre-bake quite right, so I had no choice but to make my own. And it turned out just fine. Even though I used all butter -- I don't exactly keep shortening in the house.<br /><br />So I made a crust from scratch for this quiche, and it turned out OK even though it shrank considerably in the pre-baking. Anyone know how to prevent this? I did use pie weights.