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Quiche pie crust question

mississippigirl1 | Mar 31, 2014 08:22 AM

So I made a quiche yesterday with no recipe (I figured eggs + cheese + other things from my fridge at 350 would work). But since the goal was to avoid the grocery, I had to make the crust from scratch. I used Ina Garten's recipe (http://www.foodnetwork.com/recipes/in...), but it doesn't say what to do after the crust is made.

Blind bake? Prick holes in the bottom and prebake? I ended up doing both because I wanted it to look "done" before I poured my filling in. But what should I have done? It wasn't a kitchen fail, but how do you know when to blind bake and when to prick holes?

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