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Soggy Bottoms

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Lynn Pernezny

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Sometimes things just don’t go as planned. I was excited about the spinach and artichoke quiche that I was making yesterday. And why not? Spinach, artichokes, cheese: how can that be bad?

Well, it was actually bad, but it was disappointing. Things started off well. The pie crust dough rolled nicely and I got it into the pan without too much trouble. The filling went together quickly, with a minimum of fuss.

The recipe came from Food.com, which is usually a reliable source. I put the quiche in the oven, and it started to smell heavenly. There’s a bit of nutmeg in the filling that absolutely makes the dish. And it looked nice when it came out of the oven.

The filling was beautifully set, and I was excited to cut it. That’s when my excitement turned to disappointment, because this pie had a very soggy bottom.

The bottom didn’t hold together 😢

It was not a disaster. It tasted delicious. And, when I thought back, I remembered that I had the same problem when I made this recipe before. So I started to do some research.

It turns out that I probably should have blind-baked the crust before filling it. I then checked the recipe for another vegetable quiche that I’ve made, and that calls for pre-baking the crust. I’m disappointed that the recipe didn’t indicate that.

So I’m not sharing this recipe until I’ve tried it with the blind bake and checked and adjusted cooking times, if needed. This means that a) I get to have quiche again, and b) you won’t have a soggy bottom.

Happy eating!

3 responses to “Soggy Bottoms”

  1. devotedlybouquetd1baef0377 Avatar
    devotedlybouquetd1baef0377

    Lynn, I am not bragging (but I am) – I have been told by many that my quiche is the best they have ever had (I kid you not). I am NOT a great cook – but somethings – like quiche I do extremely well. John Considine (who I miss very much) told me he hated quiche – but he liked mine. Rev. Ed had seconds or perhaps triples of a quiche I brought to who know what.

    My recipe is part me – and part recipes I have perused. That said – regarding the soggy bottom problem, I never prebake my pastry (admittedly, I do sort of cheat and use Pillsbury’s refrigerated pie crust). My recipe – as I recall – says to bake the quiche at a high heat (400 I think) for 15 minutes – then turning the oven down to (I think 300) for 45 minutes.

    No soggy bottoms (which makes me think of the British Baking Show – Mary Barry – mentioned soggy bottoms often.

    If you would like my recipe – let me know. This was fun.

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  2. Ronit Penso Tasty Eats Avatar
    Ronit Penso Tasty Eats

    Blind baking could definitely help here. You can also add 1-2 Tbs flour to the filling, to make it less runny. Another good option is to bake it in the lower rack, so that the bottom will have a chance to bake before the top is golden.

    Or all of the above… 🙂

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    1. Lynn Pernezny Avatar
      Lynn Pernezny

      Thanks for the advice. I don’t know why I didn’t think of the flour; I always sprinkle a tablespoon or two on the pie shell before I add the filling when I’m baking a fruit pie. Never heard about baking on the lower rack, but that makes sense.

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I’m Lynn

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