Quiche

[Leeeeemon36]

Hosting a gathering at the weekend so I thought about making a quiche.

Reasearched a few recipes, decided on one then read that “most quiches have soggy bottoms as people don’t know how to prepare them properly”

I must say it put me off a bit as I never made one. I’m not a stranger to baking, even made a tart once (blind bake and all this stuff) and now just wondering if it’s worth it.

I’d like to have a go at some point as it seems to be perfect food to grab and go.

Any tips please?

Look for Rachel Allen’s quiche recipe and make her sour cream pasty. Quiche is to die for

I love a good home made quiche. The bottom shouldn’t be soggy if you prepare the case correctly and get your temperatures right!

I make quiche regularly and probably the bottom is a bit soggy but I still think it tastes yum. I used to faff about with all the blind baking and I didn’t feel it made enough difference to make all that extra work worth it. I whip mine up in less than an hour! (Asparagus, onion and cheddar, yum)

Thank you very much,will give it a go!

I cheat so much here ..
Premade case £1
Chop up bacon onions and add to case, uncooked. .
Break an egg into a cup, mix add to case, repeat till case is full, cook for 30 mins.

Don’t forget that ‘watery’ ingredients can make the bottom soggy (mushrooms, courgette...).

I buy the pre-made cases too, I don't have the time to make the pastry etc with 2 toddlers hanging off my legs in the kitchen

I would blind bake pastry then let it get cold again. As pp Lord said, the key to it is no watery filling. I used to make my own, (but no recipes left to give you, sorry) and they are much nicer than shop brought. One I made was an onion one, and I remember it had 4 onions, which seemed alot for average size quiche, but it was fine, as they wilt down alot, but can't remember much else about it.

Oh and the other thing is leave the quiche to cool right down on a rack afterwards, to avoid the soggy bottom!

I cook everything before it goes into the case.
So chopped cooked bacon and onion. This takes out the excess water
Obviously the cheese doesn't need cooking

I’d love onion one but don’t want to make it socially awkward

I buy ready rolled shortcrust pastry these days (watches grandmothers turn in graves).

I line the tin and then stab the pastry with a fork a few times, fill it (usually cooked vege of some sort, plus cheese of some sort, plus eggs mixed with a bit of soured cream) and then stick it on a baking tray to bake. Never any problems with soggy bottoms.