HOME > Chowhound > Home Cooking >

Quiche pie crust question

m
mississippigirl1 Mar 31, 2014 08:22 AM

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 (http://www.foodnetwork.com/recipes/in...), 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?

 
  1. Click to Upload a photo (10 MB limit)
Delete
  1. g
    gourmanda RE: mississippigirl1 Mar 31, 2014 08:33 AM

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

    1. coll RE: mississippigirl1 Mar 31, 2014 08:40 AM

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

      1. hotoynoodle RE: mississippigirl1 Mar 31, 2014 08:48 AM

        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
          m
          mississippigirl1 RE: hotoynoodle Mar 31, 2014 08:55 AM

          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
            hotoynoodle RE: mississippigirl1 Mar 31, 2014 11:16 AM

            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
            greygarious RE: hotoynoodle Mar 31, 2014 11:34 AM

            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
              hotoynoodle RE: greygarious Mar 31, 2014 11:56 AM

              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. n
            Nanzi RE: mississippigirl1 Mar 31, 2014 11:04 AM

            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. b
              bitchincook RE: mississippigirl1 Mar 31, 2014 05:06 PM

              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
                a
                andrewtree RE: bitchincook Mar 31, 2014 07:27 PM

                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
                  m
                  mississippigirl1 RE: bitchincook Apr 1, 2014 08:13 AM

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

                2. FoodWacky RE: mississippigirl1 Mar 31, 2014 10:09 PM

                  Double yum to the photo of your quiche! Looks like a resounding success to me!

                  Show Hidden Posts