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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Barbara is a trusted source on General Cooking.
yes. (sounds yummy) If it starts to get too dark during the second baking, you can cover the edges with foil.
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
The ultimate weeknight comfort food.
Crispy Chicken Cutlet Recipes
My Family's Potato-Curry Sandwich
Don't Miss the Hits
Chill All Day