soggy pastry base

chella

I am having trouble getting my quiche bases crusty, can anyone give any tips??


I use ready made short crust for the base, bake it blind then fill with filling. That leaves the base soggy so someone told me to egg wash the base after its had 15 mins and looks cooked and to pop it back in to seal the base. That doesn't work either.


My filling is usually just eggs and a splash of milk or cream if I have it and then loads of cheeses grated and various other bits (onion, bacon etc..)


I love homemade quiche but I just cant get the pastry right?

PasturesNew

Can you confirm your technique for blind baking. It should be:

Line tin
Do all the beans stuff
Into the oven for 10 minutes
Remove all the beans stuff
Back into the oven for 5 minutes.

That should fix it.

meritaten

are you making the base thick enough chella? a thin base will absorb the filling quicker than a thicker base.
alternatively, you could try scattering a tablespoon of semolina in the base after blind baking and before putting the filling in - this will absorb some of the liquid.
in sweet flans you can use ground almonds instead.

SmlSave

Is it soggy as in wet or like some mixture has found a hole to sleep through.

If soggy you could try reducing the amount of milk you use.

Ensure that any veg added has been dry fried to reduce any liquid.

What temp do you bake at? I start high and then reduce.

Also, do you add cold filling to hot pastry? My mum swears that both should be cold but I don't agree

Could your quiche dish be causing condensation? I use a stone dish (pampershef) which is excellent.

Just some random thoughts

chella

Hmmmmm, I don't use the dried bean thingys. I just roll the pastry out over the dish. I do grease the dish very lightly with butter. Then I bake it til it starts to look golden. Then I egg wash and pop back in for another 5 mins or so. I also did do maybe to thin pastry. I tried it thin this time as I prefer thick crst but thought that was why it is always soggy. I am wondering if I am not baking for long enough.





Would homemade pastry be better, probably it would taste better?

chella

I will try the semolina!! Thanks!


It isn't soggy as in liguid has leaked through, it sounds crusty when I tap it when I take it out of the oven. I then pour in the cold mixture, maybe I should let the case cool down??


I may also try and make my own pastry. I never remember my granddad having all this malarkey


I make the oven hot to start and cool it slightly. My filling is always lovely and golden.


I always cook down my other bits in a frying pan. Bacon, onions and such.

cheel

Hello,

I have a tin with a perforated base that I use for quiche and bacon and egg pie. Its brilliant I dont blind bake anymore unless I'm making lemon meringue pie.

I cant remember where I got it from tho I think Lakeland do some.

Cheel xx

chella

Thanks, I love looking in Lakeland!!! any excuse

JIL

I always use a tin when I do pastry bottoms, I think pottery quiche dishes don't get hot enough.

chella

I am using a Pyrex quiche dish.

grunnie

chella wrote: »

I am using a Pyrex quiche dish.

That's what is wrong - it's the dish not your cooking. Change to a metal dish and I also put the tin on a metal tray and also put them into a hot oven not a cold oven to heat up.