Is it possible to have a good crust without prebaking a quiche?
In the normal cooking time of a quiche (20 to 30 minutes), the crust doesn't really get soggy from the filling, even if it is quite liquid, as is expected for quiche Lorraine. So, you can without problem cook your quiche without first blind-baking the crust. The difference will be in the crispness of the crust: if you try to get it crispy, you should prebake, if you don't mind it being rather, well, “plain”, you don't.

The only real reason for me to blind-bake a crust is when you put something on it that won't be cooked (tartelettes), that will only get grilled or that will be baked less that it would require to bake the crust (meringue tart). Most of these examples are fruit tarts, however.