This Is the Best Store-Bought Pie Crust to Rock Your Quiche (2024)

FAQs

This Is the Best Store-Bought Pie Crust to Rock Your Quiche? ›

Our best overall winner is the classic Pillsbury pie crust, which comes in a convenient two-pack. The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with.

Luckily, store-bought crusts can make your homemade quiches the work of moments, with flawless results any time. Even better, they can all be stored in your freezer, so you can have one on hand anytime the mood to quiche might strike. Once you have found your favorite crust, the rest is child's play.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.

Avoid Fillings That Are Too Wet

This draws out moisture, in addition to boosting the flavor profile of your quiche. And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

After adding the dough to the pie plate, he sprinkles another heaping teaspoon of crumbs on top of the dough before adding the filling. These crumbs act as a second moisture, absorbing every last bit of moisture from the crust. Say it with us: crisp, golden and perfectly flaky crust.

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Why is my quiche always watery? ›

Why does my quiche have a soggy bottom? Cooking any vegetables before adding to the filling can help avoid excess moisture which can cause a soggy crust. Blind baking your crust, or baking without the filling, can also help ensure a flaky crust.

Placing your quiche on the bottom rack will ensure that every square-inch of the crust, including the bottom, will get golden-brown and crisp. Follow This Tip: Place your quiche on the bottom rack of the oven so that the pie crust bakes up golden-brown and delicious.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done.

Rather than fussing with a fragile unbaked pie crust, using tortillas for the bottom of your quiche is fast and foolproof. Depending on your preference, you can opt for flour or corn tortillas.

If crusts are REFRIGERATED, let pouch(es) stand at room temperature 15 minutes OR microwave on Defrost 10 to 20 seconds. If crusts are FROZEN, let pouch(es) stand at room temperature 60 to 90 minutes before unrolling. Do not microwave frozen crusts. Place crust in ungreased 9-inch pie plate (glass recommended).

Cake pan

A cake pan gives quiche the straight sides purists want, along with a deep, rich layer of filling and custard. The problem? Much like a quiche made in a pie plate, the quiche in a cake pan can't be unmolded.

Not the same at all! One obvious difference is where the pastry is: A quiche has pastry on the bottom. A pot pie has pastry on the top.