Selfmade crust question I will try making your crust for at first chance. Do I need to pre-bake it prior to I add typiy the quiche ingredients, or can I bake the slide together as well? You don't have got to prebake. Just enter into and bake. to But I like to put the pie plate towards the end of the oven giving the bottom from the crust its finest shot at acquiring crisp. I for a nice crisp crusting. pre-baking your curry shell Hello! Of course, you should 'pre-bake' your crust relating to min. before putting in your filling products. This will stop your crust from being soggy.... cover typiy the crust with foil, and then with dried beans ~ this forbids the crust because of forming a bubble, the crust definitely will rise up in the centre if there 's no weight ~^whats cooking louisiana style /he proclaimed. if you do not need beans you can poke holes in your bottom to allow the air escape, nevertheless definitely prebake, and cover typiy the edges with foil before the last - miutes of baking so don't burn. Err. I've always had an improvement without taking who extra step. Get figure! maybe its just grandma's recipe great crust, nevertheless it burns w/out extra careYou don't plan to dock (poke holes in) the crusting to par bake it should you be filling it accompanied by a runny custard. It is going to leak through typiy the holes and purpose the quiche to stay on the pan. Pertaining to quiche, either par-bake while using pie weights/beans possibly skip the step entirely and brush the underside and sides of this pie crust accompanied by a little softened butter before pouring in the custard. The fat in the butter helps type a barrier from the crust and the moisture of the filling. I had not had that concern, but I always have a fork and get small holes. the crust puffs up and they also close.