Blind Baking Conundrum

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dragnlaw

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Recipe #1 - Bake at 375 for 20 minutes - remove parchment and weights
Recipe #2 - Bake at 350 for 15 minutes - remove parchment and weights, prick base, bake further 10 minutes
Recipe #3 - Bake at 400 for 20 minutes - remove foil and weights, prick base, bake further 10 minutes, brush with egg whites.

these are all for a Mushroom and Shallot Quiche - which would you use?
 

Marlingardener

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Tough one. I think I'd use #3, but omit the egg whites. They just serve to seal the crust, and unless your quiche is just especially juicy, most likely are not needed.
Darn, that quiche sounds delicious!
 

dragnlaw

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I was thinking nbr 1, but back in to dry out the bottom?

Have made more galettes than quiches and this one has more mushrooms, ;)
I'll let you know!

Thanks guys!
 

msmofet

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Apr 5, 2009
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I prick raw crust all over bottom and sides, put in paper and weights. Then bake till dry and golden.

So I roughly use #1
 

dragnlaw

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Step 1.
Just discovered a long lost pie shell in the freezer, will be using that - going to go with the Toaster Oven at 400 and parchment with the beans.
It's in the oven for 15 minutes. Then I'll remove beans and prick and maybe reduce temperature to golden up the bottom.
Meanwhile I'm prepping all the rest to assemble later today and finish.
 
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pepperhead212

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Woodbury, NJ
#2 sounds like what I use for most of mine, except I bake it 20 min the first time, and I prick it before the first time. After 20 min, it is not at all raw, and doesn't have any tendency to puff up, with the second bake, which I do for about 15 min. And I brush with an egg or egg white before the second bake, to seal up any holes left - I don't want more holes! The pies baked in this pastry stay crispy on the bottom, as long as they last (which usually isn't that long!).
 
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dragnlaw

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In the end I did the 375 with parchment and beans for 20 minutes, removed beans, pricked with fork, back in for 10.

It was perfectly cooked.
I forgot to take a picture of it empty. But I do have to say I'm always disappointed in store 9" pie shells. They never come up over the foil edge. Fillings are always too much for them. I usually prefer to make my own but was rushed so when I found this one, gave in and used it.
20221116_174527.jpg
So the quiche filling not only filled 9", it also filled a 6" crustless, and the extra liquid did a 6" with some stale bread filling.
20221116_174535.jpg 9" quiche with shell20221116_174541.jpg 6"crustless quiche20221116_174546.jpg 6" I guess you'd call it a bread quiche pie? LOL had to use up the liquid somehow!
 

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