I have a question about the recipe "Ploughman's Quiche" from es2389. Help! There seem to be some instructions missing. Is the crust blind baked and if so, for how long? Should the crust be chilled before baking? Thanks so much. ;o)
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Oh my goodness, yes. Hopefully I'm a luddite at heart instead of just rubbish with the internet.
Following step 4:
a) Fit rolled dough into greased 8-9 inch cake tin and trim.
b) Pop dough in the freezer for 30 minutes.
c) After removing the dough from the freezer, line with parchment and weight with baking weights.
d) Bake in the oven for 15 minutes.
e) Remove lining and weights, then bake for a further 10-15 minutes.
f ) Cool and pick up at step 5!
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