"Janet Bostwick" > wrote in message
...
> 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

I don't see much difference, but I don't seem to have problems with soggy
crusts in general. I bake my pies in a well preheated oven and place the
pan directly on a baking stone on the lowest shelf in the oven. Of course,
if you don't consume the pie on the day it is baked, the bottom crust will
tend to get soggy no matter what you do.