Is it possible to have a good crust without prebaking a quiche?
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip this step and pour the filling in the raw dough and bake it like that.
I think blind-baking would prevent the dough from getting soggy since the filling is quite liquid. The other recipes look nice (judging on the picture), but won't the dough be soggy? Or should you put the temperature lower and the time higher so the liquid can evaporate?
Does it matter whether you blind-bake your crust for a quiche? Or does it mainly depend on the type of dough (puff, shortcrust...)? Or on the amount of liquid or type of veggie/meat (precooked)? Any other factors that I don't think of?
Best Answer
In the normal cooking time of a quiche (20 to 30 minutes), the crust doesn't really get soggy from the filling, even if it is quite liquid, as is expected for quiche Lorraine. So, you can without problem cook your quiche without first blind-baking the crust. The difference will be in the crispness of the crust: if you try to get it crispy, you should prebake, if you don't mind it being rather, well, “plain”, you don't.
The only real reason for me to blind-bake a crust is when you put something on it that won't be cooked (tartelettes), that will only get grilled or that will be baked less that it would require to bake the crust (meringue tart). Most of these examples are fruit tarts, however.
Pictures about "Is it possible to have a good crust without prebaking a quiche?"
Is Prebaking pie crust necessary?
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.What happens if you dont Prebake pie crust?
Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings. For no-bake pie recipes, you definitely need to pre-bake, or else you'll wind up with an all-around goopy bite. Other items that include a pastry crust, like galettes, don't always need to be pre-baked.Can you make quiche without pre-baking crust?
The combination of oil (instead of butter) and oats (in addition to flour) is less delicate than a standard crust, so you can skip the blind baking and it'll still turn out well-baked on the base. Trust me! That's not the only neat trick that this quiche is hiding.How to Avoid Soggy Crust for Quiche : Easy Quiche Recipes
More answers regarding is it possible to have a good crust without prebaking a quiche?
Answer 2
Try placing the pie directly on the bottom of the oven. The heat transfer is quicker and no soggy bottom. However, this still may not be enough due to the quick time it takes to cook a quiche. Ohh and make sure you use regular bake (heat from bottom) not convection (heat from back and fanned).
If this is for guests, I would do a test run first.
(Edit: Place the pie pan on the bottom of the oven)
Answer 3
How about placing the pan on a heated pizza stone? That should sort it out.
Answer 4
In my experience, baking blind then adding the filling and baking again is not the best....the pastry can catch on the edges....too well done. Personally I bake it all together until the filling has risen and is golden brown, leave to set for 10 mins then serve. Don't forget to brush the top of your pastry cases with egg before cooking...to make it richer use cream instead of milk, you can also separate the whites from one of your eggs....use pancetta as appose to ham or bacon. Also if you include onions, add brown sugar to caramise.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ketut Subiyanto, Maria Orlova, Pixabay, Malidate Van