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Mar 31, 2014 08:22 AM

Quiche pie crust question

So I made a quiche yesterday with no recipe (I figured eggs + cheese + other things from my fridge at 350 would work). But since the goal was to avoid the grocery, I had to make the crust from scratch. I used Ina Garten's recipe (, but it doesn't say what to do after the crust is made.

Blind bake? Prick holes in the bottom and prebake? I ended up doing both because I wanted it to look "done" before I poured my filling in. But what should I have done? It wasn't a kitchen fail, but how do you know when to blind bake and when to prick holes?

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  1. Whatever you did, that quiche looks amazing! Nice work.

    1. I usually just put the crust in empty while the oven preheats, to give it a head start. Nice quiche!

      1. you definitely don't want to poke holes when using a liquid filling. :) par-cooking the shell for quiche is advised otherwise it will be a soggy mess instead of flaky and crisp. it will help if you have beans or pie weights so it bakes flat. bake it until it starts to turn golden, then reduce the heat so the egg mixture will cook gently.

        looks delish whatever you did!

        4 Replies
        1. re: hotoynoodle

          I used rice instead of beans (since that's what's was in the pantry). If I don't poke holes, won't it puff up on the bottom?

          1. re: mississippigirl1

            the purpose of weighting down the pastry is to prevent puffing. :) is the rice heavy enough to do this?

            if you poke holes the egg mix can seep through.

          2. re: hotoynoodle

            There are recipes that call for both pricking and pre-baking. The holes close up during prebaking, as the dough expands.

            With a preheated backing stone or sheet pan onto which the quiche pan is placed, prebaking/pricking are unnecessary. Start at 375-400F for the first half of baking, then turn down to 350. The crust won't be soggy, any more than a fruit pie - also very wet - would be.

            1. re: greygarious

              a preheated baking stone works only from the bottom up, whereas a blind-baked empty shell will be cooked more evenly all around before the filling is added.

          3. I've always baked mine til golden. If it puffs, it will go down while cooking.
            Lately since we have been doing low carb I have just not used a crust. Everyone seems to like it, it always disappears! And it's one step less for the cook!! I like that!

            1. I use Julia Child's technique from her first book, and it always works well for me. I blind bake the crust first, covered with non-stick aluminum foil (she suggests buttered foil) filled with dry beans. That goes for about eight minutes. Then I remove the foil and beans and prick the crust with a fork before returning it, empty, to the oven for another two minutes or so. The idea is to let it become slightly golden and let it pull away from the pan slightly.

              Then I take it out, fill it, and return it to bake in a slightly cooler oven.

              The fork holes are intended to prevent the crust from puffing up while it bakes uncovered. They never leak.

              2 Replies
              1. re: bitchincook

                and you can further prevent a soggy crust by brushing the inside of the base and sides with beaten egg after removing the foil/beans. It will form a useful glaze during the last minutes of pre baking.

                1. re: bitchincook

                  Thanks - that's kind of what I did after I decided 10 minutes of blind baking hadn't cooked it enough to my liking.