My quiche always has a soggy bottom. I use a glass dish and blind bake the pastry for 5 mins.
Why oh why?
2007-11-10 10:53:21 · 8 answers · asked by Tongue in cheeck 2 in Food & Drink ➔ Cooking & Recipes
Blind baking was the right thing to do but 5 minutes was only half the time (10 min) it should have been in there.
To create a seal between the liquid filling and the crust to further ward off sogginess, brush egg white over the crust in the bottom right after you’ve blind baked it, while it’s still hot.
2007-11-10 11:03:10 · answer #1 · answered by Helpfulhannah 7 · 0⤊ 0⤋
You should really bake the pastry blind. It stops the egg mix soaking through the pastry. I'm a chef and make loads of them all the time, but I personally do use cheddar cheese on the bottom once its baked blind. When you baked the base blind do you use tin foil over the dish? Also do you use baking beans or just rice to weight this down? They are the best ways... I dont think 5 mins is enough, at work I make a 12 portion quiche and bake this blind in a convection oven and that takes 20 mins. You need to do it till all the dark moist patches have all gone but not too brown. Hope this helps,
2007-11-11 03:22:08 · answer #2 · answered by ? 2 · 0⤊ 0⤋
I don't think you actually need to blind bake the pastry. If you line a buttered dish with your pastry, prick it with a fork, then brush with beaten egg and leave to dry for a bit before adding your filling, this should stop the pastry going soggy.
2007-11-10 19:03:13 · answer #3 · answered by Claire E 4 · 0⤊ 0⤋
No need to blind bake.
Also, you've either poked a little hole or tear in the crust fitting it into the pie pan, so quiche batter seeps out
or
maybe you're filling the crust too full and the quiche batter spills and falls b/t the crust and the pie pan.
2007-11-10 19:03:01 · answer #4 · answered by Sugar Pie 7 · 0⤊ 0⤋
Cover the crust with aluminum and blind back for 10 minutes. The crust should be practically done before you take it out of the oven. Also, do you use cheese? Cheeses secrete oil when you bake them (most do, at least) which could be causing a problem. Try using a swiss or feta cheese.
2007-11-10 19:02:04 · answer #5 · answered by Lauren P 4 · 0⤊ 0⤋
I think it's because you are using a glass dish. Try baking in a tin. Bet it will be a lot better. Heard the professional cook in our office canteen talk about this.
2007-11-11 13:13:47 · answer #6 · answered by steffi 7 · 0⤊ 0⤋
Maybe the blind baking needs to be a little longer. THat's what I do and it always works.
2007-11-10 19:03:19 · answer #7 · answered by annienyc_1120 5 · 0⤊ 0⤋
Poke very few holes in the pie crust when you blind bake it and you should bake it until it is light brown.
2007-11-10 19:06:40 · answer #8 · answered by newroomplayer 1 · 0⤊ 0⤋