tag:blogger.com,1999:blog-478632021373891955.post611869660220712968..comments2024-03-14T09:13:54.539-04:00Comments on Delectably Mine: Mini Spinach, Onion and Prosciutto QuicheJanahttp://www.blogger.com/profile/05749567539761280353noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-478632021373891955.post-54016962196696728632016-01-20T09:50:07.701-05:002016-01-20T09:50:07.701-05:00You're welcome! And yes, how could I forget th...You're welcome! And yes, how could I forget the blind baking, that is definitely the way to go. Just make sure it is fully baked before you pull it out. Good luck on your new endeavor! Keep practicing and I'm sure you'll be a pro in no time! :) Janahttps://www.blogger.com/profile/05749567539761280353noreply@blogger.comtag:blogger.com,1999:blog-478632021373891955.post-68093374801764774532016-01-19T20:32:40.990-05:002016-01-19T20:32:40.990-05:00Thank you so much for the quick and thorough reply...Thank you so much for the quick and thorough reply! I think I will blind bake a bit longer until bottom doesn't look wet since I don't have a baking stone. I did try blind baking before but am thinking I might have underbaked it because the bottom didn't seem to be fully-baked. I am new to quiche/tart/pie making so I think it is more of my lack of technique than butter or oil matter. :) Thank you again!Amynoreply@blogger.comtag:blogger.com,1999:blog-478632021373891955.post-57733402240448640322016-01-19T20:06:56.905-05:002016-01-19T20:06:56.905-05:00Hi Amy! Thanks for the question. I do use both oil...Hi Amy! Thanks for the question. I do use both oil crusts and butter crusts. Which I prefer depends on what I am making and how I want the finished product to turn out. Yes, a butter crust will be flaky and also very tender and more delicate. I like to use butter crusts when I'm feeling a bit more decadent and when I want the crust to be light and airy. As for an oil crust, it will be more dense and chewy, not light and flaky like a butter crust. I like to use an olive oil crust if I'm feeling like something a little healthier and rustic. It is definitely a different texture but has its own uses. <br /><br />As for a quiche crust that won't get soggy, I think either can work. You just want to be sure to cook whichever crust you use completely. It is so easy to under-bake a crust. If the top is getting too dark you can cover it with aluminum foil while the bottom finishes cooking. I also like to use a glass pie plate because it cooks evenly and heats up well. And there is the added benefit of being able to look at the crust while it's baking. Another idea is to preheat a baking stone for a good 30-45 minutes and then bake the pie/quiche directly on the stone which will conduct a lot of heat into the crust and keep it crisper. This should help with the soggy crust issue. As a quiche sits in the fridge a few days, I would expect it to get somewhat softer because there is moisture in the custard filling above it, but I think this should help! <br /><br />Let me know if you have any more questions, I hoped this helps!Janahttps://www.blogger.com/profile/05749567539761280353noreply@blogger.comtag:blogger.com,1999:blog-478632021373891955.post-26959382136859834522016-01-19T19:23:58.727-05:002016-01-19T19:23:58.727-05:00Hi, I am visiting your blog while searching for ta...Hi, I am visiting your blog while searching for tart/quiche crust. I can see that you have used olive oil crust in some quiche recipes previously so became curious of the difference between butter crust and oil crust. I think butter crust is of course flakier but oil crust seems to hold wet fillings better without getting soggy. I am trying to find quiche crust recipe that will not get soggy even after a day or so of making. Can you please explain the difference and your preference between the two to me? Thanks! Amynoreply@blogger.com