another pastry question, slightly urgent though

[MrsMills]

I'm trying to make a salmon and broccoli quiche.

Ssalmon is poaching at the moment, pastry is in the fridge 'resting'. Question is, do I cook the pastry first, or make the quiche up and then cook it?

Hi,
opinion and recipies vary but I tend to bake the pastry first, prick it with a fork so it doesnt rise up. Then the pastry shouldnt be soggy when you cook the whole thing together.
Lou

Cook it first so pastry does'nt go soggy and yuk.

So if I cooked it first, then poured in the filling and cooked it again, wouldn't the pastry be burnt?

I apologise for my lack of pastry knowledge

For a first-timer, bake the pastry 'blind' first. However, I find that if I'm using a metal quiche tin, rather than a china one, then I can just prick the raw base well all over, pour the ingredients in and bake it all in one. As long as it goes into a properly prewarmed oven and the filling isn't too deep, then the base bakes properly as well.

Basically you cook the pastry 'blind' usually full of beans to stop it puffing up, and not at too high a temp, so it doesn't colour much.

The 2nd cooking period cooks it all IYKWIM

Thanks for all your pastry advice, I'm sure I will be a better person for making this.

Right, I'm off to bake my pastry case.