This way you prevent your quiche from getting a wet bottom (“soggy bottom”)

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It’s quiche o’clock! It’s the end of the day, the work is done, the sun is about to set and a steaming quiche is rolling out of the oven. There is exactly one glass of wine left in the bottle, yes! And just when you think it’s the best time of day, your quiche turns out to have a wet bottom. Ugh, bah!

A good quiche is delicious in all its forms: as a meal with a leaf of green next to it, as a tip for a French appetizer and ideal cold as a picnic party next to a glass of rosé.

Traditionally, quiche is made from shortcrust pastry and a filling held together with beaten eggs and cream. But because of all those wet ingredients, a soft bottom (or soggy bottom ) is lurking. And we don’t want that. That is why we give tips to prevent that soft bottom.

Quiche With Leeks
l6 x tips for a firm bottom of your quiche

1. Bake the bottom blind first

Blind baking is a bit of a strange name for the process in which you pre-bake the bottom in the oven without filling. This keeps the dough firmer and absorbs less moisture from the filling. How do you do that? Poke holes in the bottom with a fork and place a large piece of baking paper in the tin.

To make sure the bottom doesn’t rise, put something heavy on it like dried pulses, rice or salt – only the latter is a bit dangerous as the flavor can soak into the bottom if the parchment paper isn’t evenly distributed. The so-called ‘support filling’ can be reused again and again in blind baking. So don’t throw it away! Note: if you use beans or rice, you can unfortunately no longer eat them after baking.

Bake the crust for about 15 minutes in an oven preheated to 180 °C.

2. Brush the bottom with egg

Beat an egg and brush the bottom with the beaten egg after blind baking. During baking, the egg solidifies and prevents moisture from soaking into the bottom. Bake the bottom with the beaten egg for about 5 minutes before adding the filling. We received this tip from both culi editor Dosia Brewer and culi critic Hiske Verspille.

Versprille chats in the podcast Easy Eaters together with Joël Broekaert on a culinary level about everyday products. Not that we find quiche everyday, by the way, because a good quiche is like a boisterous feast of taste and texture.

3. Sprinkle the bottom with crumb

Maybe your mother also does this when you bake an apple pie: crumble a rusk on the bottom so that the apple juice doesn’t soak into the bottom, but into the rusk. The same works for quiche. You can sprinkle the bottom with finely ground rusk, breadcrumbs or panko. That absorbs moisture from your filling.

4. Bake the quiche layer in the oven

Bake the quiche layer in the oven, so that the quiche is well heated from below. The faster the bottom cooks, the less moisture the dough will absorb.

Quiche Flamande

5. Warm baking tray

Bake the quiche on a preheated baking sheet. Then the yarn starts faster and it is more energy-conscious.

6. Quiche filling

Keep the filling as dry as possible. For example, squeeze the liquid from precooked (leaf) vegetables and pat the vegetables dry. Crank herbs in the salad spinner. And first boil or bake vegetables that contain a lot of moisture. This way you already lose some of the moisture.

> Make your own dough for your quiche? Then use this recipe for shortcrust pastry . Deliciously brittle and versatile!

Source: Culy by
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