Just wondering if any one else has had this same problem as I do when making quiche. The first time I made one I part bake it as I knew you had to but I found the walls had collapsed into a thick ring at the base. So with ever burning fingers I spread the pastry back up the wall only to find it slipping down, then had a brain wave of pegging it in place with cloths pegs and then put it back into the oven to part cook, when solid I remove the pegs and put the filling in . Now when I make one I peg it before putting it in the oven no more burnt finger but I sure there must be a way of cooking the base with out pegging it my sister fell about laughing when I told her but no advise as to how overcome this problem as she had not come across this before and I seem to be doing the same as she does any advise or comments would be welcome.
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Does anyone else Peg the walls of their quiche
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littlefairywren
Wren aka ISFJ
littlefairywren
Wren aka ISFJ
littlefairywren
Wren aka ISFJ
littlefairywren
Wren aka ISFJ
PamelaLois
ILL-INI
