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Crust Shrunk - What Now?

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Crust Shrunk - What Now?

afoodyear | Aug 9, 2009 11:50 AM

I hurried through the steps to make a quiche in a tart pan and after pre-baking the crust it shrunk down considerably. I finished baking it alone and I'm now left with a beautifully golden and flaky crust, the problem is that it's barely a centimeter tall :)

What should I do to salvage my mistake? The result is still perfectly edible if topped with something, but there's no way it would be able to contain a custard at this point.

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