How do you keep quiche pastry crispy on the bottom of the quiche?

Question

Any tips or hints please?

Answer 1

very simple. blind bake the crust and for the last few minutes of blind baking apply an egg wash with a pastry brush. this will basically shellac the bottom making a water tight barrier for the custard. add the custard and continue as per the recipe. this can also be done with a layer of chocolate ganache for pies.

Answer 2

A method I use for when I serve a whole poached salmon in pastry, is to put a fine sprinkling of semolina or ground rice across the bottom. It will absorb any cooking juices and prevent your quiche having a soggy bottom. This is useful if you are in a hurry and don't have time to bake blind.Line quiche dish with pastry,add semolina, then filling and bung it in the oven. The semolina disappears so no one will know.Works in all pies etc and gets protein into fussy eating kids.

Answer 3

Bake the pastry "blind" in the oven for 5 mins to make the pastry crispy on the botton, then add the filling, lower the temp. slightly to 350 from 400 and bake till filling set (about 30 mins)

Answer 4

I pre bake the crust until golden brown, once the filling comes over, I heat only from above in the oven. ANd that's okay cause the crust is already done. Good luck.
Oh and place the cooked veggies in a pan with holes to let the moist leak out while you are pre baking.

Answer 5

QUICHE

9-inch pie shell
1/2 lb. diced baked ham
4 eggs
Salt
1/2 pkg. frozen chopped broccoli or spinach, thawed
1/2 to 2/3 lb. baby Swiss cheese, shredded
1 1/2 c. half & half (skim milk also works)
Pepper to taste

Put a little more than half of the cheese in pie shell. Put ham and broccoli or spinach over cheese. Beat eggs and add salt, pepper and half & half. Pour over pie and finish with remaining cheese over top. Bake 15 minutes at 425 degrees, then reduce heat to 300 degrees and bake 30 minutes longer or until quiche is golden brown.

Answer 6

Pre-bake your crust till about halfway done, or make your crust a bit thicker than you would for a fruit pie. I like a slightly thicker crust for quiche.

Answer 7

Blind bake the case first (using baking beans to stop the base rising). You can also get flan dishes with little holes in the bottom to the base cooks better. I think Lakeland have them or used to stock them. Lakeland also used to do the baking beans or you could put in a bit of greaseproof paper and use dried peas. throw the peas out afterwards.

Answer 8

Bake on the lower shelf of the oven for the last 15 minutes.

Answer 9

You could bake the crust partway first and then put the filling in and bake the rest of the way.

Answer 10

make the crust, and prebake for about 5 minutes at 400...then add your filling and continue to bake at 350 until set