Quote:
Originally Posted by angiecita  I intend to make a Spinach and Gruyere Quiche, but I chose to buy frozen puff pastry to make the shell since I've never made dough before!
Do I need to blind bake the puff pastry BEFORE filling with the egg mixture?
If so, how long?
If not, will using a different dough change the cook time? More or less?
Oh no... I think I'm going to need to learn how to make dough very soon! |
The original quiche does not use puff paste. It uses a pie dough or tartlet dough which you can also buy already made, and its cheaper. Puff paste is to greasy for this , in particular the sheets that are already done as they are not made using butter. A lot of places do the same thing for pot pies. This is the American shortcut , but not authentic or as I call it "The lazy way out".
