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Old 12-29-2008, 07:25 PM   #21
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Blind bake (pre-bake) your crust to eliminate the sogginess problem. Line your crust with non-stick foil, fill with dried beans (for weight) and bake 10 min at 350 F or 375 F. Remove from oven, remove foil and beans (save beans to use again and again), put back in oven for another 5 minutes or so. These baking times will vary from one oven to another; experimentation is the best school for this.

You might also want to start baking your filled quiche at 400 F for 20 min and then reduce heat to 350 to finish (30 min or so). Get an oven thermometer to keep track of your oven's actual heat; and always pre-heat to the desired temp before baking!
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Old 12-29-2008, 07:45 PM   #22
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Scoobagirl, no I do not prebake the crust. The first time I made this I did experience sogginess, so the next time I made it i put the ham in a frypan to get some of the water out of it. Then it came out great. I am wondering if the zucchini had to much liquid in it? Also, I use a glass pie dish.
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Originally Posted by scoobagirl View Post
JustMeToo, do you prebake your pie crust?

I made this today and had a bit of trouble with sogginess. Not bad - just not quite as firm as I wanted it to be, even baking it an extra 10 minutes.

I put the crust in a 10" quiche dish. I put the chopped ham in on top of the crust, then put in some sauteed peppers, onions, and garlic (well drained), then a layer of very thin slices of zucchini and topped with 2 handfuls of shredded cheese. I mixed the 5 eggs and 1 c milk, and s&p and poured all over the veggies, ham, and cheese and baked at 350 for a total of 60 minutes (after checking at 45 & 55 minutes and it was not knife-clean in the middle). I let it "set" at room temp for about an hour before cutting it.

Just wondered if you have any tips for getting it to set up "firmer" - in case it matters we are at about 3500' elevation... ?
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Old 12-29-2008, 08:02 PM   #23
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You could also brush your pie crust with egg white before you add your ingredients.
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Old 12-29-2008, 08:39 PM   #24
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ok, thanks - great suggestions everyone. I will be trying these next time!

(I had wondered if the ham was too moist; the zuke was pretty dried out) and I will definitely check the oven temp and try pre-baking the crust.
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Old 12-29-2008, 10:02 PM   #25
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I like the discussion... all the kinks should be worked out by the time I make my quiche!!
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Old 12-30-2008, 11:55 AM   #26
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This thread was helpful

I was thinking....what to do with all the leftover ham. Solution.
And thanks for all the suggestions.

I do have a recipe for Quiche without the crust. Thanks for the crust recipe Dave-the-baker.

Will mae a Quiche today. Thanks again, Aria
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Old 12-30-2008, 12:13 PM   #27
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Enjoy, Ladies. You also might want to try a Cheddar, Broccoli, bacon (or diced ham) Quiche. Quiche also freezes well, a slice at a time, double wrapped.
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Old 12-30-2008, 12:18 PM   #28
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Can I use a pastry sheet as a crust or no?
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Old 12-30-2008, 12:20 PM   #29
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I shouldn't think so. Oh! Do you mean puff pastry and not a metal pastry (cookie) sheet?
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Old 12-30-2008, 12:20 PM   #30
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If so, I suppose. I've never tired it as it may puff too much.
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