If there's one thing that's better than a delicious dish that's perfect for breakfast, lunch, or dinner, it's a delicious dish that's versatile. Quiche is definitely that, and if you don't have your heart set on a classic bacon and cheddar quiche , or perhaps an apple, fennel, and cheddar quiche , you can definitely get creative with whatever you happen to have in the fridge. A quiche is a great way to use up leftovers, and anyone who makes them regularly — or who has tried and failed to make them — knows that getting that perfect crust is hard.
So, we got some tips from the professionals. Daily Meal reached out to Mary Nguyen, chef and the founder of the Olive & Finch Collective . The Denver-based restaurant group prides itself on scratch-made foods, and Nguyen gave up some invaluable tips on how to make sure a quiche crust comes out crisp.
The key is taking a few extra steps, but when it comes time to transfer that quiche to the plate and serve it up, a few extra minutes and some extra effort are well worth it. "It's a good idea to pre-bake, or blind-bake, the dough before adding the quiche mixture," she advises. "This prevents the crust from becoming soggy as the filling cooks.
..blind-baking is really important, as it helps the crust set before you add the wet filling.
" Fortunately, these extra steps are easy ones, and it'll take about the same amount of time as it'll take you to finish a pre-brunch classic mimosa . Pre-bake your crust for about 20 minutes for a firmer.
