Crust Shrunk - What Now?
I hurried through the steps to make a quiche in a tart pan and after pre-baking the crust it shrunk down considerably. I finished baking it alone and I'm now left with a beautifully golden and flaky crust, the problem is that it's barely a centimeter tall :)
What should I do to salvage my mistake? The result is still perfectly edible if topped with something, but there's no way it would be able to contain a custard at this point.
turn it into a summer vegetable tart:
- coat thins slices of zucchini and heirloom tomatoes with olive oil, sprinkle with salt, pepper & fresh thyme, and roast on a sheet pan in a 350-degree oven for about 10 minutes on each side, or until the zucchini is nice and golden.
- in the meantime, caramelize thinly sliced red or sweet white onion in a pan on the stove, and toss in some chopped fresh garlic a few minutes before turning off the flame.
- layer the vegetables into the crust in whatever order/fashion you choose, and scatter more fresh thyme (and if you like, some fresh basil) over the top.
- pop it back into the oven to finish baking the crust (follow the recommendation for your original recipe), but pull it out about 2 minutes early.
- crank up the broiler and grate fresh Parmigiano-Reggiano or Pecorino Romano over the top of the tart.
- stick it under the broiler for a minute or so until the cheese begins to melt & brown.