Quiche Crust - blind bake or not?
Sometimes my crust (standard pastry crust) is soggy on the bottom and sometimes not. I've been making quiches for years and haven't figured out why this is.
My current recipe calls for placing crust in pan, adding any cheese next and then filling with custard and any add ins like mushrooms or onions, but not prebaking the crust. Sometimes the crust is fine - sometimes the bottom is soggy. Should I blind bake to avoid this? Any thoughts about this?