How do you keep a store bought pie crust from getting soggy at bottom? I tried to make a quiche which baked for 1 hour but crust was still ra
It was a cheddar and spinach quiche
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It was a cheddar and spinach quiche
3 Comments
Layer that in the bottom of the pre-baked crust.
Also...Look for pie crust shields. http://www.bedbathandbeyond.com/store/product/mrs-anderson-s-10-inch-pie-crust-shield/1010824540?device=c&network=g&matchtype=&mcid=PS_googlepla_nonbrand_none_&gclid=CNil4O6D9bsCFSLxOgodUnsAQw
Those let you crank up the heat a bit to get the bottom crispy without burning the upper exposed crust--or fumbling about with foil etc.
There's also the issue of using a glass vs metal pie pan and directly on the rack or on a sheet pan. The only store bought crust I use for quiche is pillsbury as the ones in the pie tins tend to be sweet crust.
P.S. Let the beans or rice cool, then store them in a ziplock bag until you need to use them again.
my quiche has always been too firm and not creamy enough for me, so i was googling around the other week and i finally settled on Martha Stewart's web recipe slightly tweaked. I used 3 eggs, 1/2 c. milk, and 1 1/2 cups hvy cream for the custard , and really liked the softnessof that.