If you've never made any sort of dough before, puff pastry is NOT the place to start. It's pretty finicky and takes quite a while.
As to blind-baking, I'd think it would depend a good deal on how wet your quiche filling is. Unbaked puff pastry is flat and thin: if you poured liquid quiche base on it, it would run all over the table. Or am I misunderstanding the question? |