Culinary Tip: Blind Baking

Blind Baking a pastry keeps a pastry crispy not soggy

For a smooth and creamy quiche, be certain to bake it at a low temperature. After blind baking the crust, lover the oven temperature to 300F and bake for ¾ to 1 hour. The plan is to have custard not curds, so the low temperature is very important.

Blind Bake  with weights in the center.

Place your crust in the pan, and crimp the edge.
Add pie weights, dry rice, dried beans, enough to fill the pan 1/3 full.
Bake in a preheated oven.
Remove the pie from the oven, and lift out the paper and weights.

I love using great flour from King Arthur or one of the local Artisan Flour Mills near you. https://blog.kingarthurflour.com They have a great catalog as well!

Recipe of the Month: Mushroom-Shallot Quiche
Savory Basque Country - France / Spain