If you are using "puff pastry", you will have to "dock" it (that's a fancy word for punching holes in it) so that it does NOT rise like puff pastry.
For your first tries, plain old pie dough would be better.
Yes, I "blind bake" my quiche shells, dock the pastry, line with buttered parchment or foil, filled with beans or rice, bake for 10-15 minutes at 375°F, remove the parchment/foil and beans, and return to the oven for 3-5 minutes, then pour your filling in and bake until done, probably 25-35 minutes.
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Chef/Owner
Le Bistro
33 W. Putnam Ave.
Porterville, CA 93257
559-783-8151 |