Quiche-where am i going wrong

[jenk1]

I have spent all morning making quiches for a party next week, the first 2 looked fine when they came out of the oven but since then they have "dropped and when i tried to remove them from the tin - which has a removable base, they fell to bits, i greased the tin and gave them enough time in the oven so i dont understand what i am doing wrong.

Any advice would really be appreciated.

TIA

Did you blind bake the pastry first? I think quiches naturally drop once they cool...

yes i did blind bake, makes me remember school where the home economics teacher asked what blind baking was as part of an oral exam and a boy said baking with your eyes shut!!!!

Thats reassured me about the quiches dropping naturally!!!

I always find you have to really blind bake them well else they get soggy bottoms! Plenty of egg to milk in the mixture and sprinkling grated cheese over the base with the filling then pouring the mixture in seems to work better than putting cheese on top....holds together better somehow. Apart from that a really hot oven so it sets quickly. But then mine turn out wonderful half the time and soggy the other half!