Quiche Crust

Janet Bostwick said:

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
2/4 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.

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Janet Bostwick said:

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" <[email hidden]> wrote in message
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Quoted message said:

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 said:

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" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

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.

"Vox Humana" <[email hidden]> wrote in message
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Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

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,

Quoted message said:

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 [email hidden],
[email hidden] at [email hidden] wrote on 12/31/03 5:19 PM:

Quoted message said:

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 <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Quoted message said:

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 [censored].

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" <[email hidden]> wrote in message
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Quoted message said:

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.

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