No Soggy Bottoms in This House!
I was chuffed when a friend complimented my quiche the other day and asked how I got the pastry crisp underneath. They had had some quiche at a catered function and it was uncooked and soggy.
Just in case any of you don't know (and I am sure you do) this is my best tip.
After blind baking the pastry case, generously brush egg white over the bottom and sides. You will see it begin to set from the heat. Make sure there are no gaps for liquid to seep through. Pop back in oven for a few minutes then you can fill your pastry case and bake away!
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