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Quiche- prebake pie shell or not?

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I make quiche fairly frequently. Some recipes call for the pie shell to be prebaked before filling, others not. I have two different recipes from Martha Stewart, one calling for prebaking and the other not. I have used both of these recipes and they both turn out fine.
The ingredients of the filling are not that different so that can;t be the explanation- the one calling for prebaked is zucchini with bacon and gruyere and the other one is spinach and gruyere. What is your experience?? Thanks

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  1. I always pre-baked. When I take the crust out of the oven, I get the weights off as soon as I can do it without burning my fingers. I then do a layer of cheese. By this time the crust is cool enough that the cheese doesn't ooze, but it is still warm enough that the cheese softens and creates a barrier to keep the custard mixture in place. I layer this way... cheese, meat if there is one, vegetable, custard.

    Works for me, but I have never tried quiche without the pre-bake.

    1 Reply
    1. re: smtucker

      Why have I never thought of the cheese-at-the-bottom thing? Brilliant.

    2. I bake the pie shell about halfway done before I put in the filling. And before I put the shell in the oven at all, I take a little of the beaten egg and rub it on the lower crust to form a barrier as it bakes so that later when I add the filling, it won't make the crust wet. I don't see how the crust would be crisp if you don't prebake.

      1 Reply
      1. re: Querencia

        I've done it both ways successfully. I don't think I've ever eaten a pie, tart, or quiche with a crisp BOTTOM crust unless the pan doesn't go back in the oven after the crust is baked. So what we're after is a firm, fully-cooked bottom and a crust that is crisp/flaky where it's exposed. If you put the pie/tart pan on a preheated baking stone or sheet pan and bake at 375F, the bottom crust will not be soggy or raw-tasting (using a pyrex pan helps because it retains heat well and you can see that the underside is golden-brown.

        If you prebake the shell you need to keep an eye on it during the second baking, and cover the exposed crust with foil if it starts getting too brown.

        When I have stale bread, unsweetened cereal, and/or crackers to use up, I make quiche with a crumb crust. Make crumbs, mix with enough oil, bacon grease, and/or butter so that it can be pressed into the pie pan. Although the dairy/egg mix in the quiche will seep into the shell, it all holds together to yield slices with firm bottoms that stay in one piece.

      2. I do not pre-bake.

        The dough gets made, rested, rolled and then quickly filled. I've not had a problem with soggy or tough crust. In fact, the point where filling and dough meet is an interesting contrast.

        2 Replies
        1. re: alwayscooking

          I'm with AC on this one. I use the quiche recipe from Joy of Cooking and modify it to suit my tastes. No pre-baking (besides I SUCK at blind baking; how are you supposed to bake with your eyes closed!!! ;)) and it's always silky, custardy and delicious. Why pre-bake if you don't have to? More work and more chances for things to f*ck up on you. Just sayin' adam

          1. re: adamshoe

            Glad I googled and found this topic. Making an asparagus quiche today and for the first time ever, am NOT blind baking the piecrust! Hooray for the internet, and thanks adamshoe and others!