To blind bake or not to

[retired baker]

Its not required, heres an artichoke quiche I baked for dinner.
Regular pie dough , no blind baking, the crust is light brown on the bottom,.
If your quiche has a soggy bottom you have the wrong ratio, make sure you use equal parts egg/milk.

and heres the bottom crust.

 

[EdwardGuerra]

Wow, your artichoke quiche sounds absolutely amazing! I'm always looking for tips to perfect my crust, and I've heard that using equal parts egg and milk in the filling can really help prevent that dreaded soggy bottom. Have you tried that technique? I'd love to hear if it worked for you!

 

[retired baker]

yes eggs and milk is standard 50/50 ratio.
insufficient egg causes wet custard.

the steps are, roll the dough to 1/8th",
place in a greased metal mold, not a pyrex or fancy pottery dish.
dock the dough to release steam under the dough, form the edge, fill and bake.

 

[Steelman]

That's amazing delicious!

 

[Mona]

That artichoke quiche looks delicious! It’s great to hear that you got a perfectly browned bottom crust without blind baking. I agree that the right egg-to-milk ratio can make a big difference in avoiding a soggy bottom. Thanks for sharing your experience—it’s a helpful tip for anyone debating whether to blind bake their crust!

 

[Mona]

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