I make quiche fairly frequently. Some recipes call for the pie shell to be prebaked before filling, others not. I have two different recipes from Martha Stewart, one calling for prebaking and the other not. I have used both of these recipes and they both turn out fine.
The ingredients of the filling are not that different so that can;t be the explanation- the one calling for prebaked is zucchini with bacon and gruyere and the other one is spinach and gruyere. What is your experience?? Thanks