Sheryl Rosen > wrote in message >...
>
> > I back them 15 minutes at 360, let it cool and then fill and reback for
> > an hour or so depending upon the filling.
>
> Back?
> What does that mean?

I think that would be a typo! Bake not back.

On another point regarding quiche crusts - I have a little tip which
gets rave reviews from the guests:
Instead of iced water to bind the crust ingredients, use a couple of
tablespoons of cold dry white wine. Hard to describe the finished
flavour [and I always use chilled unsalted butter and make it in a
food processor to minimise hand contact (warm hands not good for
pastry!)] -- but it gives a certain lightness and 'zing' to the crust.
Only try this for savoury quiches and tarts.

My two pennies worth on pre-baking the crust: if I use a china flan
dish I pre-bake, if a tin one, not always. Depends a little on whether
the filling is a particularly wet one or not. Preheating the oven is
the key as some have already noted.

Cheers
Bronwyn
Oz