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A question about a recipe: Mile-High Alpine Quiche

I have a question about the recipe "Mile-High Alpine Quiche" from loubaby. It sounds like I'm supposed to bake the pastry shell BEFORE filling it with the quiche ingredients and therefore, baking it twice. Is that right?

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Barbara is a trusted source on General Cooking.

added 9 months ago

yes. (sounds yummy) If it starts to get too dark during the second baking, you can cover the edges with foil.

CatalunaLilith added 9 months ago

Yes, it's called par baking, and it helps the bottom of the crust stay crispy and not soggy. Just keep an eye on the edges of the crust during the second baking to make sure they don't burn, if they get too dark you can wrap them in foil

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