Nope....but I start it in a 450 oven for 7 or 8 minutes and then turn it down to 350 ro 325 depending on the thickness of the quiche.

I haven't found it necessary.

Jim

I have one the oven right now. I put it in at 425 for 15 min., then turned the oven down to 300 for about 30 min. I made one last Wednesday in a real quiche pan and all of the cream/egg mixture didn't fit in, so I "had" to make another one!

I do. I've had too many half baked crusts; blind baking solved the problem.

I bake a quiche for an hour or very little less for a small quiche dish...never have a half baked crust.

I don't blind bake my crust. It waits chillin' in the fridge while I mix up the cream filling and what ever I'm putting in the quiche that day. Preheat the oven to 425 degrees. Put quiche in and bake for 15 minutes, turn down the oven temp to 325 degrees and bake for 35 more minutes. Don't have a problem with soggy crusts. NancyLouise

I'm not familiar with the term "blind bake", although I've made my share of pies and quiches from scratch. I follow the same approach as Nancy, above, and the quiches have always turned out perfectly.

Would someone explain the term "blind bake"? Thanks!

It's an odd phrase, isn't it, Beth. Food Lover's Companion says it means baking a pie shell before it is filled. Sometimes the shell is filled with beans or rice or pie weights to keep the bottom flat.

Kathleenca, thanks for the explanation! That's exactly how I bake pie shells, but never knew it had a special name. Never too old to learn! :)

Most of my quiches are crustless these days, so "no".
I have some cheeses to use up too, maybe quiche needs to be on the menu this week...

Deanna

I semi blind bake, a la Julia Child's recipe. I place a pound of dried beans on foil onto the raw pie crust and bake it a bit. Then I remove the foil and beans and add the filling. I suggest the bottom of the foil be lightly oiled so it won't stick to the crust. The beans are inedible after such treatment. The beans I use have been used for all my quiches that I have baked the last 30 years.

I usually blind bake. Sometimes if not blind baking its recommended to brush the crust with a beaten egg mixture to create a barrier, that is supposed to help. When I blind bake I use parchment paper with some tootpick holes poked in it and beans. I think the foil has a tendency to steam things?

I'm assuming that those people who start with a high temp and go to low also start with their quiche on the bottom rack and then move to the middle when they lower the temp? Or not?

Because that is something else you can do, even at the recommended baking temp rather than blind bake. Start with the quiche, pie, on the to bottom rack, preferably above a well pre heated baking stone, or even ON a baking stone for 10-15 minutes.

Well I decided to err on the side of caution and blind baked the shell for about 12 or so minutes on a higher temp then fill it. I make quiche a few times a year and always have a soggy crust. This time it was much better. NOt perfect, but better!

Thanks for your opinions.