Quiche questions

"Adam Schwartz" <[email hidden]> wrote in
news:_3sac.146860$po.887551@attbi_s52:

Quoted message said:

I made some quiches today. I used the crust recipe
from the "Once Upon a [censored]" cookbook by Frank
Mentesana and Jerome Audureau. The crusts shrank
considerably during the first baking, which caused the
shells to be very shallow and therefor able to hold
less filling. Also, I baked the quiches/[censored] at 350
as per my recipies. They cooked much quicker than the
recipe indicated (the recipe indicated 60-80 minutes,
they took 30-60), and they bubled considerably, which
I know means the temp is too high when cooking a
dessert custard. Is this a problem for savory [censored]
and quiches which contain a lot of cheese? What can I
do for better [censored] in the future?

Thanks, Adam

Check your oven temperature? All indications point to a too
high temperature.

Adam Schwartz said:

a [censored]" cookbook by Frank Mentesana and Jerome Audureau.
The crusts shrank considerably during the first baking,
which caused the shells to be very shallow and therefor
able to hold less filling. Also, I baked the

You need to let the dough rest in your refrigerator for at
least 4 hrs. Better overnight. This should eliminate your
shrinkage during baking.

Quoted message said:

quiches/[censored] at 350 as per my recipies. They cooked much
quicker than the recipe indicated (the recipe indicated
60-80 minutes, they took 30-60)....

Strange. You're using a [censored] shell which is typically wider
and shallower, thereby requiring less heat and/or time. I
would think 40-50 mins about right. I make my quiches in a
9" deep dish pie pan/crust and almost never need to bake
over 60 mins unless my custard mixture has chilled overnight
(still 65 mins max). My usual time @ 350 deg F is 50-55
mins. I think maybe your recipe is in error. I also pre-bake
crust (egg washed) to a golden brown prior to adding quiche
mixture for final bake.

If you stil have probs, get back to me.

nb

"Adam Schwartz" <[email hidden]> wrote in message
news:_3sac.146860$po.887551@attbi_s52...

Quoted message said:

I made some quiches today. I used the crust recipe
from the "Once

Upon

Quoted message said:

a [censored]" cookbook by Frank Mentesana and Jerome Audureau.
The crusts

shrank

Quoted message said:

considerably during the first baking, which caused the
shells to be very shallow and therefor able to hold less
filling. Also, I baked the quiches/[censored] at 350 as per my
recipies. They cooked much quicker than

the

Quoted message said:

recipe indicated (the recipe indicated 60-80 minutes, they
took 30-60),

and

Quoted message said:

they bubled considerably, which I know means the temp is
too high when cooking a dessert custard. Is this a problem
for savory [censored] and quiches which contain a lot of
cheese? What can I do for better [censored] in the future?

When you baked the [censored] shells for the first time, did you
line them with foil or parchment and weight them down with
beans or rice? That will help to keep them from warping
out of shape.

60-80 minutes sounds way too long for a quiche--I don't
think I've ever had to bake one for more than 30-35 minutes
for it to set up.

Also, as pointed out already, check your oven temperature.

-Scott

Quoted message said:

When you baked the [censored] shells for the first time, did you
line them with foil or parchment and weight them down with
beans or rice? That will help to keep them from warping
out of shape.

I weighed them down with some dried black beans I had. The
shells didn't warp, they just shrunk. I have a thermometer
in my oven, but for some reason I was just trusting the
ovens thermostat. I think next time I will periodically
check the thermometer.

-Adam

Several different things happening here...to start, the
shell shrunk because the temp was too low and the butter in
the dough melted before the dough had a chance to form
walls...always cook your crust at 400 degrees...but for less
time if need be--cooking times vary based on the oven and
air circulation.

The fact that your crust bubbled is good. It means that you
did not overkneed it but it can be frustrating. To fix this
problem, line the [censored] pan with parchment and beans and
bake...take out when you think it only has 5 min left to
cook, remove the parchment and beans and put back in the
oven. If the crust starts to get too dark of a brown, place
a piece of tin foil over it and let it remain cooking