"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
>
>
It would depend on the crust, of course, but I parbake mine for about 15
minutes before filling. Good cooking.

Fred
The Good Gourmet
http://www.thegoodgourmet.com