I baked some mini quiches but the pastry didn't brown very well. Should I reheat them in or out of their pans to increase the browning?

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4 Comments

ChefJune April 16, 2012
Next time, bake your crusts part way before filling them. This will prevent your problem.
 
allyeats April 16, 2012
Thanks, y'all!
 
LE B. April 16, 2012
yes, def out of the pans. lay down a sheet of alum foil on their tops to keep them from over-browning but let high heat circulate around the outsides of the crust. Alway bet to pre-bake pie crusts before filling them.that's really the only way they will cook through and not be raw and/or soggy.
 
aargersi April 15, 2012
I have never tried it but my gut says out of the pan ...
 
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