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Raw quiche bottom!!!

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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 spend
  • SandieB_2
    SandieB_2 Posts: 69 Forumite
    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?
  • zippychick
    zippychick Posts: 9,339 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
    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 #380

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