how can i prevent a soggy quiche crust?

spn - confused dean (by thereisnosp00n)
Posted on 01/09/2012 by tsuki_no_bara
every time i make a quiche, the bottom of the crust comes out soggy. i use pre-made frozen pie shells (i know, i know) and bake them for about eight minutes before putting all my fillings in - is that why the bottoms are always kinda wet? should i bake the empty shell for longer? or just pour the filling into a frozen crust and bake it that way? how can i prevent it from coming out of the oven all soggy on the bottom?

(the rest of the quiche is always fine. it's just the bottom.)
knittinggoddess 10th-Jan-2012 05:58 am (UTC)
Yeah, my first thought would be to bake the crust for longer. (You can always cover the exposed crust with a tinfoil pie shield when baking the filling.) This Rose Levy Berenbaum post might also give you ideas.

There's a Cook's Illustrated recipe for apple pie that involves cooking down the apples on the stovetop before adding to the pie. It's actually a skillet pie recipe, with no bottom crust, but I find that it reduces the sogginess of the resulting crust. With that in mind, what do you add to your crusts? Do you pre-cook your veggies to reduce how much water they let off in the oven? Maybe the fat content of your milk also plays a role? I've never tested that hypothesis, so it may not, uh, hold water, so to speak.
tsuki_no_bara 10th-Jan-2012 04:26 pm (UTC)
i do cook all the veg first, altho this time i added mushrooms and they were kind of liquidy when i took them out of the pan, but i tried to drain them as much as possible before adding them to the rest of the filling. but i've made quiche with much drier veg - like broccoli, which i stir-dry rather than steam, so it's always dry when i put it in the crust - so i'm not sure that's always the problem. it looks like i mostly need to bake the crust longer before i fill it. which is an easy fix.
etxeberria 10th-Jan-2012 06:18 am (UTC)
You might want to try a dough that is rolled thicker and better suited for quiche making.

I've always used pate brisee ( ) with no problems.
taradiane 10th-Jan-2012 06:50 am (UTC)
I was watching food network the other day and one of the chefs on there who was making an apple pie said that if you put a really thin layer of butter on top of the bottom crust before you pour the apple mixture in, the fat creates a barrier during the baking process that prevents the bottom from getting soggy...

Never heard of that trick myself, but I'm going to try it when I make quiche this weekend.
kamaliitaru 10th-Jan-2012 10:14 am (UTC)
This. It works, my mom taught me this a long time ago. Brushing oil on it works as well.
tsuki_no_bara 10th-Jan-2012 04:27 pm (UTC)
i've never had a problem with a soggy apple pie crust - just quiche, annoyingly enough - but brushing a little butter on it couldn't hurt. i mean, it's butter. :D i never would've thought of that.
sushidog 10th-Jan-2012 08:45 am (UTC)
What I do is blind-bake the case for about ten minutes, then take it out of the oven and brush it thoroughly with beaten egg, and put it back in the oven for three or four more minutes (you may want to protect the edges with tin foil if they're getting a bit brown). The egg effectively varnishes the crust so that the filling can't soak in and make it soggy, and any left-over beaten egg can be added to the filling.
tsuki_no_bara 10th-Jan-2012 04:29 pm (UTC)
that sounds like taradiane's butter trick, but slightly more quiche-appropriate. (not that i personally would complain about a little butter in my quiche....) and i kinda figured i should be baking the empty shell for longer. i'll try this, thank you!
George Miff Amazing thanks for the tip!27th-Nov-2016 09:16 pm (UTC)
Great tip thanks very much, obviously an experienced cook as I read most places about use of the egg, must try that. Have a quiche recipe silver beet, camembert onion, cream etc. so will bake away using an egg glaze, thanks.
x_creepy_doll_x 10th-Jan-2012 01:34 pm (UTC)
I second sushidog's egg trick. It creates a barrier.
meowmensteen 10th-Jan-2012 02:22 pm (UTC)
At work we bake the shells lined with parchment and filled with beans or rice to weight it down for 20 minutes, then take out the parchment and weights and egg wash the bottoms then bake for five more minutes. The shells should be fully baked with egg wash baked on before you add your filling. If you're using a thick crust, you should put tin foil on the edges that don't get filled. Also I find that pie dough gets too hard when making quiche, I prefer a "quiche dough" made with butter and egg yolks.

Also here a fun quiche idea. I get men to eat it by calling it egg pie. No man will sneer when you tell them they're having egg pie for dinner.
heinous_bitca 10th-Jan-2012 04:09 pm (UTC)
One of our local restaurants used to have (ack, accidentally hit enter too early apparently!) quiche on the menu, and it was good. Then they had a chef and/or management change, and it became Egg Pie with Stuff on Top. No, seriously, they'd bake eggs into the shell, and then when you asked for Quiche Lorraine or their own Quiche Broccoli Blackstone, they'd pile the other ingredients on top of the pie, cover it in cheese, and bake it to heat it up.

They finally stopped that abomination, but every time someone mentions egg pie, that's what I think of.

Edited at 2012-01-10 04:12 pm (UTC)
tsuki_no_bara 10th-Jan-2012 04:33 pm (UTC)
hee, egg pie. i love that. a couple years ago a friend of mine had a pi(e) party on march 14 - pi day :D - and i brought what i think the recipe called an egg pie but was really more like a quiche with a top crust. pretty much everyone else brought a dessert pie, tho. mine was the only savory one.

also this is the third suggestion for egg wash on my crust, which means that's probably the answer. excellent.
tamalinn 3rd-May-2012 08:48 am (UTC)
That was my party! Yay!
tsuki_no_bara 3rd-May-2012 06:30 pm (UTC)
yes! yes it was! :D and i have never eaten so much pie in one sitting IN MY LIFE OH MY GOD.
xshesaiddestroy 11th-Jan-2012 08:58 pm (UTC)
lol.. That's funny. I have been trying to get my boyfriend to eat quiche forever and he always says that he won't eat it because it's gross. I made it anyway a couple of days ago and he liked it and started calling it egg pie himself. Mmmm. Egg pie!
cluesby4 10th-Jan-2012 03:15 pm (UTC)
I saw on a Food Channel show where they lightly buttered the shell for this very reason.
browngirl 10th-Jan-2012 08:05 pm (UTC)
When I made a quiche this Christmas I preheated a baking sheet in the oven and set the filled quiche on it. The crust cooked up nice and firm.
bleuberi21 10th-Jan-2012 08:20 pm (UTC)
When I make quiche, I don't pre-cook the crust at all. I just put the filling in (after poking a few holes in the bottom of the crust, like I would for pies), and bake it. I've never had a soggy-crust issue.
spillcanvas3685 11th-Jan-2012 01:47 am (UTC)
When I make quiche, I use a hashbrown/shredded potato crust. You can buy the frozen hashbrowns, toss them with olive oil and salt and pepper, put them in a prepared pie dish and bake until brown. After that, you just add your quiche filling and bake as normal. It's lighter than pie crust and I've never had a problem with it being soggy. Use more than you think you'll need as the potatoes tend to shrink and might make holes in the crust (however, I baked it this way still and it was fine.) I think it would also be interesting with shredded sweet potatoes!
woobeans 11th-Jan-2012 04:35 am (UTC)
add a thin layer of bread crumbs. that's what i do for blueberry pies. soaks up all the liquid! you don't taste the bread crumbs at all. 2-3 tablespoons should do it.
pilotesse 11th-Jan-2012 09:53 am (UTC)
That's amazing! Now I really want to make a pie just to try this!
lezi 20th-Feb-2012 10:00 pm (UTC)
I used to work in a commercial bakery where I would make a shitload of quiches... so many that I had been dubbed Quiche Girlie. :P

We used the frozen pie shells as well, but we never did any pre-baking. As far as I know, the bottoms were never squidgy and sad.
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