Use a rolling pin to roll over the floor of the tart pan to cleanly reduce off the surplus dough from the edges. Trim the pastry edges to get a perfect edge after which serve in wedges. Bake for 30–40 minutes, or until set.
Read extra about our affiliate linking policy. Eat at room temperature, cold (a quiche will hold for several days in the fridge), or reheated gently in a 200-degree oven. Check for doneness after 30 minutes by gently jiggling the quiche. It ought to nonetheless have just a bit wiggle.
The remark wasn’t about the oven temperature, it was concerning the temperature of the custard when it goes into the shell. Yeah, you need to see my oven proper now. Custard oozed out in all places and has set properly on the oven ground. Really pre-bake the crust for forty minutes at four hundred?
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