How do I stop my pastry shrinking?

[thenightsky]

When I do a quiche, I bake the case blind first, but it always, without fail, shrinks so much it becomes too shallow to hold the filling.

Is there any way to stop this happening?

Leave really big edges.

Do you put it in the fridge for 30 minutes before trimming it to size then blind baking?

Don't over roll. And leave really big edges! (Trim them after you have cooked the quiche)

be very careful not to stretch pastry when you shape it into the corners of the dish, that's the main cause of shrinkage

lift and roll it into the corners, almost as if it was wet tissue and poking it ould leave a hole.

and leave big edges, like twonker said!

Perhraps that's what I do wrong.... I've been trimming edges before I bake.

I'm doing a quiche for tea now.. I'll try leaving big edges.

I also am probably guilty of over rolling due to fear of having thick lumpy pastry.

I do relax it in the fridge for half an hour though.

Thanks all. x

Wow... thank you all. I left high sides, but trimmed them straight with scissors. The stood about half an inch or more higher than the sides of the tin. I was worried they might flop inwards or something, but the didn't.

I now have a perfect quiche sitting cooling. The sides did shrink, but only down to level with the tin sides.

thenightsky, i agree, if you watch all the top chefs on TV, they all do the same, i do too and it works, never looks very tidy but who cares it isnt around long enough to be admired, ha ha.

I make mine in the magimix always with an egg, I then pop it into a freezer bag to chill in the fridge, I roll out and place in tin. I then pop it back in fridge for 1/2hr . I leave a high rise as the mositure will expell while cooking hence the shrinkage. Always keep a few bits back so you can patch up. Take out of oven and cover with egg wash, back in oven and egg wash again. I have success with quiche now.