Help me with my quiches please - why does the base always end up soggy?

[Flier]

Where could I going wrong? I always use shop bought pastry from the chiller cabinet but lately the bases always come out soggy.

Meant to say, normally I just put it in the oven all at once without blind baking, tonight I decided to try blind baking (altho don't have bakimg beans) and base is still soggy

My dad makes quiche by blind baking it, then filling the quiche while still in the oven (sliding out dish, filling, sliding back) and his aren't soggy. Worth a go?

beaten egg? Prick the base with a fork. Use a pastry brush to put on the egg and wait a minute, then fill.

hecate - before I blind bake?

No. After. then put it back in the oven for five minutes before taking it out to fill it.

I bake blind with some grease proof and baking beans for about 10 mins then take the paper and beans out and bake for another 10 mins. It helps a bit. My mum told me to sprinkle a little semolina on (the flour, not the pudding in a tin lol) and this will soak up some moisture. I have never tried this myself but she says it works.

thanks, will give that a try.

Thanks Nutterlyuts, but that doesn't sound too disimiliar to what I'm doing at the mo.

It's been so long!! Getting confused!
do pasty - leave it to rest - prick it with a fork - blind bake it - take it out - give it an egg wash - put it back in oven - take it out - give it a sec - fill it....

thanks littlelapin and redwino too, this gives me some more options.

thanks hecate