Quiche Pans

One of the trademarks of a quiche is its shallow, crimped crust. The key to a perfect crust is for everything to remain cool. Refrigerate all ingredients before you begin mixing them together. Never over mix the dough. It is normal for there to be chunks of dough rather than one consistent mixture. Refrigerate the dough again for an additional 30 minutes before you start rolling it. Once you have your dough rolled out and in your pan, refrigerate the whole pan for an additional 15 minutes before you begin baking.

To prevent a soggy crust, set the pan on a metal sheet while it is baking in the oven. Don’t forget to dock (poke numerous small holes in) you crust before you start baking it. This will prevent the crust from developing large bubbles while it cooks. To prevent dark edges from forming on the crust, cover just the edge with a bit of foil during the first half of baking.