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Raw quiche bottom!!!
Comments
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I've never blind baked the pastry when making a quiche and have never had a soggy pastry base. I always use a metal tin and brush the pastry with some oil before adding the filling. Sometimes I put a layer of grated cheese in first - it depends on the type of quiche being made. Grated cheese or not, I just put all the filling ingredients into the pastry lined tin, pour in the eggs/cream/milk mixture and then put it straight into a pre-heated oven to bake.#Life isn't about waiting for the storms to pass, it's about learning to dance in the rain #We must be willing to let go of the life we planned so as to have the life that is waiting for us #If you focus on what you have left behind, you will never see what lies ahead - Gusteau/RatatouilleGC 2022: £0/£2,500 total spend0
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No expert on this, but i it possible that if you increase the oven temp a little the custard will start to set before it has a chance to make the pastry soggy?0
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there are a couple of threads which may help
quiche recipes and question s
Soggy pastry bottoms - what am i doing wrong?
Ill merge your thread with the last link later on
ZIp
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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