Blind baking question
I'm planning on making a tart and a quiche for brunch and need to blind bake both crusts first. I wanted to do it the night before so that morning I can just dump the fillings in. Will this work or am I risking a soggy crust? And would I keep the crusts at room temp or do I throw them in the fridge? Thanks for your help.
I'd be more tempted to make the crust and roll it out and put it in the pans, then cover with plastic wrap and put in the fridge overnight.
Then pull them out when you start the ovens and let them warm up for a few minutes while you get your coffee...then bake them while you're making the filling -- it doesn't take long, and then you have a lovely fresh crust and you've only had to heat the oven up once.
There should be absolutely no problem leaving blind baked crusts out on the counter over night. You can always throw them back in the oven for a bit if you live in a damp climate and you feel they need crisping, but in general, that shouldn't be necessary.
I've never blind baked crusts for fillings that need to be baked later, I'd be inclined to do what sunshine842 does. To prevent sog, I brush my savory quiche crusts with egg white and sprinkle in a good amount of a hard grated cheese, parmesan or romano before filling.
If you do par bake, on the counter overnight is fine. Wrap after they cool completely.
I do it quite often when I bake a lemon meringue pie or savory tarts.
After blind baking I'll brush the bottom with egg white to prevent the dreaded soggy bottom (for the lemon meringue), and just leave them out at night. I wouldn't refrigerate because that will attract moisture and I want it dry.
You're baking it once the fillings are in, so I don't think there's a need to crisp it up in the oven.