Quiche Dough

Why is the dough prebaked for quiche dough? Thank you

Find more posts tagged with

Comments

Personally I always pre-bake the crust. Any time I have a very wet filling such as quiche by prebaking it keeps the crust from becoming soggy. Something else that helps is just after you take the prebaked crust out of the oven add a layer of cheese for an added barrier for the wet filling. Another reason is that quiche is mostly eggs and you don't want to overcook them or they will become rubbery. I have seen recipes call for unbaked crust but have never tried it that way.

Brendan_Lee_56950

When you add such a wet filling it would take forever to cook the crust properly and likely result in overcooked eggs

stenehjemj

I also think a crust tastes better when it's browned a bit. You can't get most of the Maillard reactions that alter the flavor until the temperature gets over the boiling point. This can't happen when it's so wet.

Quick Links

All Categories
Recent Posts
Activity
Unanswered
Groups
Help
Best Of