Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Nov 20, 2014
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Q: Do you have to pre-bake a quiche crust before filling? I used a flour-butter-water crust and I see that most recipes require pre-baking, but I never remember my mother doing this step.
Sent by Alexia
Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling. Here’s a little more information on blind baking:
Readers, any other thoughts?
