Preheat oven to 400°F. Poke holes in the bottom of the frozen pie crust with a fork to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and place on a wire rack.
Take the pie crust off the cooling rack and place it on a small baking sheet. Pour the egg mixture into the pie crust. Cover the quiche with tented aluminum foil, making sure the crust is covered, and the egg mixture is not touching the foil so it doesn't stick while baking.
You can tightly wrap foil around the pie plate and store the entire dish in the fridge. Or move individual quiche slices into an airtight container and store them in the fridge. Once the leftover quiche is in the fridge, you can enjoy leftovers for 3 to 4 days.