On Wed, 31 Dec 2003 11:17:26 -0700, "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?
> Janet
>

Yes and yes.

Prebake with pie weights for 5 minutes @ 400, remove the
weights and bake another 5 minutes. If the crust "bubbles"
just lay a (clean) potholder on it when you take it out of
the oven <apply slight pressure if necessary> and it will
deflate without cracking.

Pour in your filling and proceed as ususal.






Practice safe eating - always use condiments