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Pre Bake Crust or No? Onion and Anchovy Pie

n
nissenpa Nov 27, 2006 04:44 PM

I'm looking to use up a leftover pie crust.

My Dh is going to be out of town next week which means I'm cooking with ingredients I love and he hates. Namely anchovies and olives.

I was thinking of making an onion, anchovy, and olive tart but using my frozen pie crust instead. If I do this whould I prebake the crust and or how long.

The filler is basically going to be carmelized onions, tomatoe paste, achovyies, olives, and a parmesan. SHould I add an egg in there?

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  1. toodie jane RE: nissenpa Nov 27, 2006 04:53 PM

    egg and some cream? what time is dinner? :)

    1. thegolferbitch RE: nissenpa Nov 27, 2006 04:58 PM

      toodie jane, I was just going to ask the same thing. I could bring a nice loaf of bread or a salad to go with that?

      Drool.

      To answer your question, I would prebake at 375 for maybe 10 minutes. I would definitely add an egg or two, maybe some cream or even a little plain yogurt.

      1. opinionatedchef RE: nissenpa Nov 27, 2006 05:05 PM

        sounds like pizza to me, or pissaladiere(sp?) but bec you're using a regular pie pastry, i'd go with the above smart suggestions and make it more quichelike.

        1 Reply
        1. re: opinionatedchef
          adamclyde RE: opinionatedchef Nov 27, 2006 06:20 PM

          agree. and if you do make it quichelike, definitely prebake. The quiche itself doesn't take long to cook - not long enough to properly cook the dough.

          I'd cook it at 375, as golfer above noted until browned (use weights for about 10 minutes, then without the weights to get some browning on the bottom (you will probably have to protect the crust from overbrowning - foil works great. I don't like soggy crust. If you get some browning on the bottom crust, use an egg white when it comes out and is still very warm (not too hot) and brush it on the bottom to waterproof the bottom a bit.

          doing all that will help prevent the pastry from getting soggy.

        2. n
          nissenpa RE: nissenpa Nov 27, 2006 07:29 PM

          Thank you all so much for the suggestions. Nice to know I'm not the only one who loves anchovies and olives!!! I'll post back after I try this next week.

          1. opinionatedchef RE: nissenpa Nov 27, 2006 08:32 PM

            what, no personalized invitations?? what's happened to your CH spirit??!!

            1. JoanN RE: nissenpa Nov 27, 2006 10:51 PM

              Except for the tomato paste, it sounds exactly like my standard pissaladiere recipe. I usually make it in a half-sheet pan for serving later in the day and, because I use lots of carmelized onions, I find that pre-baking the pate brisee helps it from getting soggy. If you go more toward the pissaladiere (no egg) and less toward the quiche (egg), you might also bake it on a pizza stone if you have one. That would help with the bottom crust as well.

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