to blind bake or not

mum_of_4

I've lined my quiche tin with my pastry and then thought I might not need to blind bake it.

My new cooker which seems to have 101 functions has a 'bottom heat' function and another function 'pizza' the later being base browning in conjunction with the fan.

If cooking quiche using these methods do I still need to blind bake the pastry case? The cooker is the AEg touch control if anyone else has one.

mrbadexample

I would*. Can't stand a soggy bottom, me.




*May not be the right answer.

squeaky

If it's a tin you might get away without blind baking, but if it's pyrex or pottery... well, in an ordinary oven I'd say you need to blind bake; but in yours... worth a risk.

If it comes out soggy you'll know for next time

mum_of_4

squeaky wrote: »

If it's a tin you might get away without blind baking, but if it's pyrex or pottery... well, in an ordinary oven I'd say you need to blind bake; but in yours... worth a risk.

If it comes out soggy you'll know for next time

Thanks, I've just taken it out.

It's perfect the filling is cooked and the base is slightly crispy. I just tried a small bit and the pastry is better cooked than when I blind baked the case in my old oven.

I selected the bottom heat function. The only thing I found was that my new cooker retains the hotter over a longer time after the oven is turned off so next I will turn the oven off earlier knowing it will carry on cooking.