"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 find pre-baking is good - but I only pre-bake for about 5-7 minutes
and use a parchment lining filled with dried beans for weight. I also
spread a slightly beaten egg yolk on the crust - bottom and sides - to
help keep the crust from being soggy when the leftovers are in the
fridge.

N.