I have a newly acquired Nordic Ware fluted tart pan. Removable bottom. I want to make a quiche. Do I bake the pie crust before I put the egg mixture into it? If so, how long, what temperature?
Then, how long to bake the egg mixture?.
If anyone feels generous, could you give me a quiche recipe and oven temperatures while we're at it lol.
Many thanks! I'm a complete newbie to pie crust but love quiche.
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