Janet Bostwick wrote:

> Some quiche recipes recommend baking the crust before filling to prevent
> soggy crust; most recipes seem to skip this step. Have you found that
> baking first makes a difference or is worth the extra step?

I wouldn't. I have a quick crust recipe that works great when baked along
with the quiche:

QUICK PIE CRUST

1 cup all purpose flour
6 tbsp BUTTER FLAVORED shortening
1/2 tsp salt
1/4 tsp sugar
3 tbsp water

Cut shortening into the flour, salt and sugar until crumbly. Slowly add the
water and mix with a fork, WORKING THE MIXTURE AS LITTLE AS POSSIBLE (this
is important, if you overwork the dough it will not be flakey when
finished). Wrap in plastic in a ball and put in the refridgerator for at
least an hour to hydrate. Dust lightly with flour and roll out between two
pieces of plastic (this step avoids adding extra flour to the dough) until
it fits the 9" pie plate.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"