Pre Bake Crust or No? Onion and Anchovy Pie
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?
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?
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.
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.
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.