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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  • Posted by: Pat
  • July 24, 2013
Mile-High Alpine Quiche
Recipe question for: Mile-High Alpine Quiche


CatalunaLilith July 24, 2013
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
drbabs July 24, 2013
yes. (sounds yummy) If it starts to get too dark during the second baking, you can cover the edges with foil.
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