After years of making quiches, for both customers & family,  I have just made a simple and amazing discovery. I hate soggy quiche crust, but I solved that dilemna by pre baking the crust.  No need for pie weights, beans , etc.  Just roll the crust to fit the pie plate, freeze for 5-10 minutes and bake for about 10 minutes @ 425.  No sagy sides, no billowing bottom, just lightly browned crust.

However,  the discovery the other day involved essentially baking the quiche in a bigger dish.  I adore excess veggies or meat and cheese in my quiche.  In the past the filling has overflowed onto the oven shelf or down the inside of the crust, making the dish hard to clean and hard to cut. SO,  my latest discovery is to bake the quiche in an oversized dish.  Check the photo!

Mushroom Broccoli and Caramelized Onion Quiche
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Mushroom Broccoli and Caramelized Onion Quiche

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