Quiche is a classic French egg tart that is beloved for its custardy interior and flaky crust. While the filling ingredients can vary, the standard quiche recipe calls for baking an egg custard in a pastry crust. When making quiche at home, many cooks wonder if it is necessary to prebake the crust before adding the custard and baking the quiche. There are pros and cons to prebaking quiche crust, so whether or not you take this extra step depends on your preferences.
What is quiche?
Quiche is an open tart made with an egg custard filling that is baked in a pastry crust. The name comes from the French word for “cake” or “tart.” A basic quiche recipe includes eggs, cream or milk, and cheese in the custard filling, which is poured into an unbaked pastry crust and baked until set. Quiche can be made with almost any additions to the custard, like vegetables, meat, or seafood. Some classic quiche varieties include:
- Quiche Lorraine – bacon and Gruyere cheese
- Spinach quiche – spinach and Swiss cheese
- Ham and cheese quiche
- Broccoli and cheddar quiche
- Mushroom quiche
The rich custard and flaky crust are what make quiche such a tasty brunch dish or light meal. But the question of whether or not to prebake the crust is often debated among home cooks.
Should you prebake quiche crust?
Prebaking, or blind baking, a quiche crust means baking the pastry shell before adding the filling. There are a few reasons you may want to prebake the crust:
- It helps the crust brown evenly and remain crisp after baking.
- It prevents the crust from becoming soggy from the wet custard.
- It keeps the shape of the crust intact, preventing shrinkage or slumping.
On the other hand, there are some reasons not to prebake the crust:
- It adds extra time and effort to the process.
- A pale, soft crust is acceptable for some quiche recipes.
- The custard helps keep the crust from puffing up too much.
Whether to prebake ultimately comes down to your preferences on crust texture and appearance. Here is a more in-depth look at the pros and cons.
Pros of prebaking quiche crust
More even browning and crispiness: Quiche crust that is prebaked will brown more evenly from edge to edge. The bottom and sides will become crisper than if it was only baked once with the filling. This can result in better quiche crust texture.
Prevents a soggy bottom: One of the biggest risks of not prebaking a quiche crust is ending up with a soggy bottom. The liquid egg custard will soak into an unbaked crust, making it mushy or gummy as it bakes. Prebaking dries out the pastry shell so it can stand up to the wet filling without becoming saturated.
Holds shape better: Raw pie and tart dough tends to slump or shrink when weights like heavy custard fillings are added. Prebaking firms up the crust so it is sturdier and better able to maintain its shape after filling.
No need to weigh down the crust: To prevent quiche crusts from slumping during baking, raw shells are often weighted down with pie weights or foil. If the crust is prebaked, there is no need for weights.
Can be made ahead: One big advantage of prebaking a quiche crust is that you can prepare the shell in advance. Quiche crusts can be blind baked up to two days ahead and stored at room temperature until ready to fill and bake the quiche.
Cons of prebaking quiche crust
Added time and effort: Prebaking the crust first does add more time and effort to the quiche-making process. You have to roll out the dough, form the tart shell, freeze and blind bake it before you can assemble and bake the full quiche. For busy home cooks, skipping this step may be preferable.
Pale crust is sometimes desirable: For some quiche recipes, a blonde, soft crust is perfectly acceptable. The pale color and tenderness can complement more delicate egg custards.
Can still puff up: Blind baking helps minimize crust puffing, but does not always prevent it completely. Even a prebaked shell may still puff up a bit from the moisture of the filling.
Custard helps prevent shrinking: The weight of the custard in an unbaked quiche crust will anchor the dough as it bakes, minimizing shrinkage. So a raw crust may still hold its shape well.
Overall, neither prebaking nor not prebaking quiche crust is the “right” method. You can achieve delicious results with either approach. The choice comes down to your specific recipe, desired results, and personal preferences as a baker.
How to prebake quiche crust
If you decide to prebake your crust, here is a simple process to follow:
- Prepare your favorite pie crust dough. Roll it out and press it into a pie or tart pan.
- Freeze the crust for 15-20 minutes to firm it up before baking.
- Preheat oven to 375°F.
- Line the frozen crust with parchment paper or foil and fill with pie weights, dried beans, or rice to weigh it down. This prevents puffing and slumping as it bakes.
- Bake the crust at 375°F for 15-20 minutes until the edges are lightly browned. Remove weights and parchment.
- Bake 5 minutes more to dry out interior. Cool completely before filling.
- Fill prebaked crust with quiche filling and bake until set.
Baking times may vary based on your crust recipe and pan size. The crust should be dry with no visible moisture before filling it. Use a fork to prick any bubbles that form while prebaking. Letting the prebaked crust cool completely before filling prevents the fats from melting into the custard.
How to bake quiche without prebaking
If you opt to bake your quiche crust fully along with the filling, follow this easy process:
- Prepare your favorite pie crust and press it into the pan. Make sure the dough is well-chilled before filling.
- Line the raw crust with foil and fill with pie weights or dried beans. This will keep the edges from slumping.
- Pour prepared quiche filling into the weighted crust. The filling should come nearly to the top of the pan.
- Bake in a 375°F oven for 40-50 minutes until the filling is just set. Remove weights after 20 minutes.
- Allow quiche to cool for at least 30 minutes before cutting to allow custard to set.
The crust will not brown as much using this single-bake method. However, the custard should help keep the shell from puffing excessively. Let quiche rest before serving so the filling can firm up and absorb into the crust.
Tips for great quiche crust
Whether you prebake or not, here are some top tips for achieving flaky, flavorful quiche crust:
- Use a blend of butter and shortening in your dough for optimal flake factor.
- Keep all ingredients and equipment well chilled when making and rolling the dough.
- Rest the rolled out crust thoroughly before molding it into the pan.
- Dock the raw crust well with a fork before any baking.
- Freeze formed crusts for 15-20 minutes before baking for best results.
- Always bake quiche on a sheet pan, even if your pan has a nonstick surface.
- Protect all crust edges with foil shields if browning too quickly.
Foolproof quiche recipes
Once you’ve decided on your quiche crust approach, try out one of these delicious, foolproof recipes:
Classic Quiche Lorraine
This quintessential quiche is perfumed with nutty Gruyere and smoky bacon.
Ingredients
- 1 prebaked 9-inch pie crust
- 6 slices bacon, cooked and chopped
- 1 cup grated Gruyere
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Prepare crust and prebake if desired.
- In a bowl, whisk together milk, cream, eggs and seasonings until blended.
- Scatter bacon and cheese into prebaked pie crust. Pour egg mixture overtop.
- Bake at 375°F for 35-45 minutes until custard is just set. Let cool 30 minutes before slicing.
Broccoli and Cheddar Quiche
This vegetable-packed quiche makes for a hearty brunch or light dinner.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 eggs
- 1 1/2 cups half and half or milk
- 1 cup shredded cheddar
- 2 cups chopped broccoli florets
- 1/4 cup diced onion
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Prepare crust in pan but do not prebake.
- In a bowl, whisk together eggs, half and half and seasonings.
- Spread broccoli, onions and cheese into unbaked pie crust. Pour egg mixture overtop.
- Bake at 400°F for 15 minutes. Reduce heat to 325°F and bake 30-40 more minutes until set.
- Allow quiche to rest for 30 minutes before serving.
The verdict on prebaking quiche crust
When it comes to whether or not you should take the extra step of prebaking quiche crust, there are good arguments on both sides. Prebaking does result in a more evenly baked, crispier, and sturdier crust that can stand up to a soaked bottom. However, skipping this step is faster and still produces a tasty quiche with a softer, blonde crust. Consider your personal priorities and style of quiche when deciding on your approach. And no matter what you choose, focus on high quality ingredients and proper baking techniques for sensational quiche that will wow any brunch crowd.