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.

Chocolate Snickerdoodles Ingredients 1 1/3 cups sugar 1/4 teaspoon salt 2/3 cup (10 2/3 tablespoons) butter 2 large eggs 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon cream of tartar 3/4 teaspoon baking soda 1/3 cup Dutch cocoa 2 tablespoons sugar 2 teaspoons cinnamon Directions Preheat oven to 375 degrees. 1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla. 2. Add the flour, cream of tartar, baking soda and cocoa and mix until combined. Chill the dough for one hour. 3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture. 4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks. Sue

Chili-Rubbed Steak with Corn Ragout (Fine Cooking) 1 tsp. chili powder 1 tsp. ground coriander 1 tsp. kosher salt; more to taste Two 8-oz. boneless beef rib-eye steaks, or New York striploin, (about 3/4 inch thick) 2 tsp. canola or other vegetable oil 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup) Freshly ground black pepper 1 generous cup fresh corn kernels (from 2 medium ears) 1/2 cup heavy cream 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves) 1 Tbs. fresh lime juice In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks. Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm. Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 min. Add the corn and continue to cook until itÂs slightly browned, 1 to 2 min. more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 min. Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the steaks whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

Cherry Buttermilk Loops YIELD Makes 16 rolls INGREDIENTS 1/3 cup chopped dried cherries 1/2 cup water Dough 1/2 cup buttermilk 1/4 cup soaking liquid from cherries 1 egg 3 tablespoons butter, softened 1 teaspoon salt 3 cups bread flour 1/4 cup sugar 2 teaspoons active dry yeast Topping 1/4 cup cherry preserves, large cherry pieces chopped 1âÂÂ1/3 cups powdered sugar 3 tablespoons buttermilk 1/4 cup sliced almonds, toasted* *To toast almonds, spread in single layer on baking sheet. Bake in preheated 350 F oven 8 to 10 minutes or until golden brown, stirring frequently. PREPARATION: Place cherries and water in small microwavable bowl; cover. Microwave on HIGH 30 seconds; let stand 5 minutes. Drain cherries, reserving 1/4 cup soaking liquid for dough. Measuring carefully, place all dough ingredients in bread machine pan in order specified by owner's manual, adding cherries with flour. Program dough cycle; press start. Lightly grease 2 baking sheets; set aside. When cycle is complete, punch down dough; remove to lightly floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Divide dough into 16 equal pieces. Gently roll and stretch each piece into 7-inch-long rope. Shape each rope into half-figure-eight loop and place on prepared baking sheets. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size. Preheat oven to 375 F. Bake 12 to 15 minutes or until golden brown. Meanwhile, heat preserves in small saucepan over low heat just until slightly warmed and softened, but not melted. Remove rolls from oven. Immediately brush entire surfaces generously with warm preserves. Remove from baking sheets; cool on wire racks. Combine powdered sugar and buttermilk in small bowl, stirring until smooth. Place waxed paper under wire racks. Drizzle buttermilk icing over tops of rolls. Sprinkle with almonds. Variation Substitute dried blueberries for dried cherries and blueberry preserves for cherry preserves. From Easy Home Cooking Sue