Baking without a filling

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1
vote
4answers
9k views

Is it possible to have a good crust without prebaking a quiche?

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
8
votes
1answer
1k views

What is blind baking?

I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially? To avoid ...
0
votes
2answers
363 views

How do I find tart pans like these?

I want to make a lemon tart, but I want tins with straight walls, like the ones in this image. How would I find them - is there a name I can look for? I've been unable to find them online (and they ...
2
votes
2answers
4k views

How do I stop my pastry shrinking?

So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling. But after 20 mins baking blind, I ...
6
votes
3answers
825 views

How can I check if a blind baked dough is done?

Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice. Is there an easy way to check the middle of ...
10
votes
6answers
14k views

Can I re-use rice if it has been used for blind baking?

I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?