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

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?

I wouldn't. I have a quick crust recipe that works great when baked along
with the quiche:

QUICK PIE CRUST

1 cup all purpose flour
6 tbsp BUTTER FLAVORED shortening
1/2 tsp salt
1/4 tsp sugar
3 tbsp water

Cut shortening into the flour, salt and sugar until crumbly. Slowly add the
water and mix with a fork, WORKING THE MIXTURE AS LITTLE AS POSSIBLE (this
is important, if you overwork the dough it will not be flakey when
finished). Wrap in plastic in a ball and put in the refridgerator for at
least an hour to hydrate. Dust lightly with flour and roll out between two
pieces of plastic (this step avoids adding extra flour to the dough) until
it fits the 9" pie plate.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

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

"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.

I back them 15 minutes at 360, let it cool and then fill and reback for
an hour or so depending upon the filling.
No soggy crusts.
Also you can brush the bottom with egg white to seal it prior to baking.

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
>
>

"Vox Humana" > wrote in message
...
>
> "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.
>
I prepared two quiche and did one each way. One crust was unbaked prior and
the quiche was baked on the oven stone. The other quiche had a pre-baked
crust and was baked on a plain rack. There is no difference between the
two.
Janet

in article .net,
at wrote on 12/31/03 5:19 PM:

> 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?

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

"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.

"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