LolaLayla Posted March 17, 2011 Share Posted March 17, 2011 Decided to make a quiche yesterday as I had a lot of eggs . I made my own shortcrust pastry (plain white flour) put it in the flan dish and added the filling. Once it was cooked it had a decidedly soggy bottom Any tips on avoiding this in the future as the rest of it was fine. Quote Link to comment Share on other sites More sharing options...
mollyripkim Posted March 17, 2011 Share Posted March 17, 2011 I usually pre bake the case, recently though forgot to put greaseproof paper in and filled case with rice to keep it in shape. Disaster as the rice cooked into the pastry! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted March 17, 2011 Share Posted March 17, 2011 I will admit to cheating horribly & using the very convenient, totally delicious & foolproof ready made cases I do put a lot of effort into the filling,though Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted March 17, 2011 Share Posted March 17, 2011 I cheat too. My son makes utterly perfect shortcrust pastry, so I leave it to him. I'll second (or third) the recommendation to blind bake the pastry first. I've never seen my mother do otherwise, so I didn't even consider that it might be possible to fill raw pastry; if anyone ever comes up with a foolproof way of cooking it like that, I'd be interested, but until then I'll continue baking blind. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted March 17, 2011 Author Share Posted March 17, 2011 So if you were to bake blind how long would you cook it for? It was in an 8'' flan dish and the quiche was supposed to cook for 25 mins. Also apart from rice what do other folks put in the base when baking blind? Thanks again for your help Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted March 17, 2011 Share Posted March 17, 2011 You can get proper baking beans - I have some - but you put them on a layer of foil to stop them sticking to the foil,and to stop the pastry Browning too much. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted March 17, 2011 Share Posted March 17, 2011 Ceramic baking beans are good. Also you can use regular dried beans from the supermarket if you prefer (your choice of haricot, kidney or cannellini ) Line the pastry case with greaseproof paper to stop the beans sticking, tip in your beans and blind bake for approx 20-25 mins. The beans will stop the pastry from puffing up (I always seem to get air trapped under the pastry and the base puffs up terribly unless I blind bake with beans) and also supports the sides and stops them collapsing. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted March 18, 2011 Share Posted March 18, 2011 So if you were to bake blind how long would you cook it for? It was in an 8'' flan dish and the quiche was supposed to cook for 25 mins. Also apart from rice what do other folks put in the base when baking blind? Thanks again for your help To an extent it depends on the oven, but the object is only to set the pastry. Personally, I bake it blind for about 10-15 minutes until the pastry just starts to colour, then take out, add the filling and bake until the eggs have just set (usually 20 minutes for me, though some like a slightly firmer quiche than I do). To be honest, this is one area where I'd recommend chucking timings out of the window and going by look and feel instead. Quote Link to comment Share on other sites More sharing options...
Chooks Aloud Posted March 18, 2011 Share Posted March 18, 2011 To stop soggy bottom pastry cases; bake blind, remove beans and paper, mix one egg together and brush on to the pastry bottom then put back in the oven for 2 minutes. This seals the pastry and stops the problem altogether. Hope this helps. Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 20, 2011 Share Posted March 20, 2011 To stop soggy bottom pastry cases; bake blind, remove beans and paper, mix one egg together and brush on to the pastry bottom then put back in the oven for 2 minutes. This seals the pastry and stops the problem altogether. Hope this helps. I do this but like Major says, I only blind bake the case for about 15 mins otherwise it will be overcooked by the time the filling is cooked - and I brush with egg white only before popping the case back into the oven for a couple of minutes, then add the filling. I use one of the eggs that will be used for the filling as it only uses a little of the egg white. Quote Link to comment Share on other sites More sharing options...
kinsk Posted March 22, 2011 Share Posted March 22, 2011 I make my pastry with half stork, half butter and a bit of grated goats cheese. I don't bother with beans or rice (another one who has forgotten the paper in the past and baked the rice into the pastry ) instead I prick the base all over with a fork, brush with beaten egg and bake for about 15 mins, till it starts to colour and crisp up, never had a fail yet. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted March 22, 2011 Author Share Posted March 22, 2011 Thanks for all the advice. No more soggy bottoms! I feel a quiche bake coming on Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted March 22, 2011 Share Posted March 22, 2011 I have a recipe for a cheese & rice pie - like a quiche.. It's an old school dinners recipe! Emma.x Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted March 22, 2011 Share Posted March 22, 2011 I have a recipe for a cheese & rice pie - like a quiche.. It's an old school dinners recipe! Emma.x Ooh do share please Emma, I love both cheese and rice! Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted March 23, 2011 Share Posted March 23, 2011 I make my pastry with half stork, half butter and a bit of grated goats cheese. I don't bother with beans or rice (another one who has forgotten the paper in the past and baked the rice into the pastry ) instead I prick the base all over with a fork, brush with beaten egg and bake for about 15 mins, till it starts to colour and crisp up, never had a fail yet. I also don't bother with beans but prick the pastry all over with a fork and brush with some of the egg to be used in the quiche. I also make a ring of squished tin foil which is pushed against the sides of the flan to stop the pastry falling inwards (hope that makes sense!). Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted March 23, 2011 Share Posted March 23, 2011 I can't find this flippin' recipe - I've got it wrote down in an old diary somewhere & don't know where I've put the diary. Hmm I will find it. I know the rice used in it is pudding rice. Have found this on the net, but I don't remember there being any peas in it or mustard.. Blind bake a shortcrust pastry base. 2 lge Diced Onions - sauteed 6oz Cold cooked rice (leftovers) (cooked weight) - we always used pudding rice. 2oz cooked gaarden peas 6oz Grated Mature cheddar 3 - 4Eggs 3/4 - 1pt Milk - warmed Mustard, salt and pepper Emma.x Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted March 24, 2011 Share Posted March 24, 2011 Thanks Emma, that looks tasty. I think it would make a huge pie though, might have to scale it down or find a larger tin! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted March 24, 2011 Share Posted March 24, 2011 Have you tried putting quiche tin on a warm baking tin? My mum swore it was good for soggy bottoms on things! Also pastry made with SR flour is much nicer I never use plain now . ( not to be confused with saggy bottoms thats another thread ) Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted March 24, 2011 Share Posted March 24, 2011 ....( not to be confused with saggy bottoms thats another thread ) Quite. And I'm convinced putting mine on a warm baking tin would not be a positive move. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted March 24, 2011 Share Posted March 24, 2011 Thanks Major - I laughed so much I had a coughing fit and nearly expired - funny comments need a health warning for those of us in a fragile state. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted March 24, 2011 Author Share Posted March 24, 2011 Just been to pilates so trying to deal with both Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted March 24, 2011 Share Posted March 24, 2011 Just been to pilates so trying to deal with both Sorry; can't resist. Got to ask the question. Does this mean you've been using a pilate-warmer instead of this apparently effective baking tin? Quote Link to comment Share on other sites More sharing options...
Alis girls Posted March 24, 2011 Share Posted March 24, 2011 Suspect in my case the quiche will be sorted first - description of myself - 5f9 blond with hacking cough and saggy bum - makes a non soggy quiche -semples Quote Link to comment Share on other sites More sharing options...
