Soggy bottom

[eggnoglatte]

Oh Wise Ones, why does this keep happening to me?? My frozen quiche pie shells say they can be filled and baked straight from the freezer, but I ALWAYS get soggy bottoms. Sooooo disappointing. What am I doing wrong? How can I prevent this calamity from ever befalling me again??

Put them on a preheated baking tray, not a cold one?

Maybe brush the bottoms with some beaten egg yolk as well as the above idea. Mind you I LIKE soggy bottoms IMO Mary Berry has a silly bottom obsession

The pie shells come in their own foil container, which I need to get the whole thing down into the oven in one piece. I do put the whole thing on a preheated baking tray (with extra ones on the next shelf down to catch the overflowing quiche mixture, which is a whole different issue), but this seems to make no difference.

Re brushing the hortoms with egg, do I do this onto the frozen pastry, or should I blind bake then brush? Blind bake for just a few mins, or all the way through?? Should I prick the bottoms with a fork before brushing them?

Quiches are supposed to be easy, can't believe how much if a meal I'm making of this (or rather, wish I were making!).

Thanks for your pointers!

Yeah you might as well make the pastry yourself or at least get ready made pastry to roll out!

I THINK you can brush the egg on the frozen bottom. The pricking is to stop the pastry 'rising' while it's blind baking (before you put the filling in) now THAT would help your bottom I should think