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.

LPink, both my mom & I have baked just the filling for our family recipe's spanakopita. And with good results. Nowadays, when I make it (with or without the fillo), I use low fat cottage cheese. In fact, to make it lower in sodium, I use the no-salt-added cottage cheese from Safeway (which is very low fat too). I also cut the feta from 8 oz. down to only 4 oz. Here's just the filling portion of the recipe: Spanakopita Filling: 2 packages frozen chopped spinach 4 - 5 eggs 1 large carton cottage cheese 8 ounces. Feta cheese 1 bunch green onions 1 tablespoon dried mint 1 tablespoon dried dill weed 2 tablespoons dry, unflavored breadcrumbs Filling Preparation: â¢Thaw spinach; drain & squeeze dry â¢Beat eggs â¢Chop green onions (my mom always sauteed the green onions for a bit; I'm too lazy) â¢Chop/crumble Feta cheese â¢Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well. Bake pita at 350ð for 45 - 60 minutes; pita should be light, golden brown. When baked by itself, the fillilng is very spinachy and pretty dense, but that's how I like it. Also, regarding fillo preparation, my mom & grandmother only brushed butter on the top fillo layer. They said it helped the pita to brown. But all the other layers were brushed with olive oil. Several times when I found myself in a hurry, exceptionally lazy, or overly calorie conscious, I used PAM olive oil spray for most of the fillo layers. The pan was brushed with real olive, as well as the first couple of layers. Then PAM spray, and finally a good dousing of butter on the top layer. FWIW, we hardly ever make spanakopitakia (the triangles). We much prefer pan pita. I've made the recipe below several times too, using the same no-salt-added/low fat cottage cheese. I usually omit the butter since it doesn't seem necessary -- the cheddar cheese exudes enough fat on its own. Deep Dish Spinach Cheese Bake MQmoi via Woodie2 1 lb cottage cheese 3 eggs, beaten 1 C cheddar cheese, grated 3 T butter, cut into bits 1 pckge frozen chopped spinach, thawed & drained 3 T flour Lightly combine cottage cheese, eggs, grated cheese, & butter. Add spinach flour, & salt to taste. Place in buttered casserole dish (6.5x8.5x2 in deep). Bake at 350 degrees for 45 mins. to 1 hr. until golden brown. Pour off butter that has risen to surface. And, finally, I've made the Bisquick spinach pie a few times too. I use my own homemade baking mix and the Safeway no-salt-added cottage cheese. I usually flavor it with dill, so it tastes more like spanakopita. It's linked below. Here is a link that might be useful: Bisquick Impossibly Easy Spinach-Parmesan Pie

CRAB QUICHE 1/2 lb fresh mushrooms, sliced 2 TBL butter 4 eggs 1 cup sour cream 1 cup small curd cottage cheese 1/2 cup grated Parmesan 1/4 cup flour 1 tsp onion powder 1/4 tsp salt 4 drops Tabasco 2 cups grated Monterey Jack cheese 6 oz crab meat Saute mushrooms in butter until tender. Remove from heat & drain. In a blender or processor, combine eggs, sour cream, cottage cheese, Parmesan, flour, onion powder, salt & Tabasco. Blend until smooth. Spray a 9" deep-dish pie plate or a 10" quiche dish with Pam. Pour mixture into pan. Fold in cheese, crab & mushrooms. Bake in a preheated 350° oven for 45 minutes. Let stand about 5-10 minutes before serving.~~ LONE STAR QUICHE Two 4 oz cans chopped green chilies, drained 1 1/2 lbs grated Monterey Jack 6 eggs 1/2 cup + 2 TBL milk Salt & pepper to taste 1/2 tsp cumin Salsa, sliced black olives, cilantro or avocado for garnish Preheat oven to 350°. Grease a 9x13" pan. Spread chopped chilies in the bottom of the pan; sprinkle cheese over chilies. Beat eggs with milk, salt, pepper & cumin. Pour egg mixture over cheese. Bake 45 minutes. Let cool 10 minutes before cutting & serving. Top with your choice of Garnish.~~Bountiful Arbor This one's really good, too: CRUSTLESS QUICHE 1 cup Swiss cheese, grated 8-10 slices bacon, crisply cooked & crumbled 1/4 cup onion, minced 4 eggs 13-14 oz small curd cottage cheese 1 pkg frozen chopped spinach, cook with 1 tsp salt, then drained 1/2 tsp each salt & pepper 1 tsp Worcestershire 3 dashes Tabasco sprinkle cheese, bacon & onion in that order in a 10" greased pie plate. Beat remaining ingredients until well blended. Pour over bacon mixture. Bake in a preheated 350° oven for 35-40 minutes. Let stand 10-15 minutes before cutting.~~ Cookin' Wise NOTE: may be baked in greased regular muffin tins to make about 14. Bake approximately 25 minutes.~~

Now it's getting technical. "It wasnâÂÂt a frittata because it wasnâÂÂt cooked on the stove in a cast iron pan then finished in the oven. It wasnâÂÂt a quiche because it didnâÂÂt have more liquid than egg." "Quiche is made by adding ingredients to a custard base, a combination of eggs and heavy cream, which gives it a deliciously creamy consistency when baked. Replace the cream with half and half or milk to cut the fat. Quiche usually has a crust, but it doesnâÂÂt have to. Eggs get top-billing in a frittata. Frittatas have no crust and little, if any, milk or cream. Frittatas are cooked first on the stovetop, then finished in the oven or under the broiler."