I like to cook quiches, and the recipe I use for the crust involves flour, butter, salt, and a little cold water. When I do not pre-bake the crust, the crust turns out rather uncooked, even after having cooked the quiche for an hour.
When I try to pre-bake the crust, the crust ends up falling off the sides of the pan.
Can anyone point to ways to achieve having a fully-baked crust with the quiche while not destroying the crust at the pre-baking phase?
Much appreciated!
Jonathan
When I try to pre-bake the crust, the crust ends up falling off the sides of the pan.
Can anyone point to ways to achieve having a fully-baked crust with the quiche while not destroying the crust at the pre-baking phase?
Much appreciated!
Jonathan