A ready-made pastry, shortcrust for savoury and sweet, sweet shortcrust for desserts, puff for thin tarts and tarte tatin, makes a quiche or a tart in five minutes of handling. There are three moves: take it out of the fridge a little before, unroll it with its paper into the tin, and pre-bake it a few minutes when the filling is liquid, so the base is not soggy.
Take the pastry out of the fridge ten minutes before unrolling it. Cold, it cracks at the edges. At room temperature, it unrolls in one go.
Five minutes, plus ten minutes of pre-baking when it needs one.
It cracked while unrolling: seal the edges with wet fingers, once baked it does not show. It slid down the sides during pre-baking: the dried beans were not there, or it was too warm, press it back while it is soft. The base stayed soft under the quiche: next time, pre-bake it, and put the tin on the bottom shelf of the oven.
The thick quiche Lorraine, with a store-bought shortcrust. Or the thick apple tart, with a sweet shortcrust.
Easy