Pre baking Pie Dough Quiche LATTC

this pie is an open-faced pie it’s goingto have a custard filling so it’s goingto be necessary to pre-bake this pieshell one method is to add pie weights Icould use parchment paper and add somepie weightsI have beans here and fill it up makesure it’s enough so that the walls ofyour pie shell will not come down we arenot going to do that we’re going to do adifferent method in either casesomething that I did not mention andthat is to dock your dough and dockingthe dough is going to prevent blisteringblistering means that the steam the themoisture content in the dough along withthe heat of the oven is going to producesteam which is going to force the bottomof this pie shell up so it will blisterin pockets so docking it will preventthat so just prick it with a fork so nowI’m going to put a barrier bring alittle barrier so I have some parchmentpaper here but I don’t need so muchand I’m going to place another pie tinsinside right on top all right and nowI’m going to turn it over onto aparchment-lined or I have a Silpat linedsheet pan here and now it’s going to gointo the oven I’m going to give it I’mgonna try about 12 minutes baking timethen I will flip it over and remove mypie tin and parchment paper and continuethe baking gravity is going to keep thesides of my pie my pie dough in placeokay Wow my pie dough is pre baking Ican go ahead and prepare my filling I’mpreparing a quiche so I’m going toprepare a custard using 1 cup ofhalf-and-half or you may elect to use aportion of milk and heavy cream andthere are also alternatives that youcould use soy milk oat milk rice milkthat would be up to you I’m adding twoeggsis such a easy and fun lunch or brunchor dinner item to make I’m going toseason this with a little bit of saltand also some fresh pepper you can add alittle pinch of nutmeg which is classicI’m going to leave it out today I’vealready prepped some items actually Ididn’t have to do when he preppedbecause this is leftover so I had somegrilled chicken that I sliced I had somebroccoli and yellow squash sautéed someonions so I cooked them all because Iwanted to enhance the flavor don’tovercook them but maybe a quick saute oreven if you have some roasted vegetableswould be nice I have some sun-driedtomatoes that actually I prepared andmade and had jarred already in therefrigerator I have some Italian leafparsley and I also have some fresh basilfresh out of my garden so now all I haveto do is wait for my shell to be doneI also grated some cheese I have someGruyere cheese which is classic also toa quiche you can use any number ofcheeses I probably stay away frommozzarella unless it’s a freshmozzarella and a burratamaybe would be nice goat cheesemunch Haegele which is one of myfavorites but I’m gonna stick to theclassic todayso my 12 minutes of time is up I’m goingto now check my pie dough and removethis top layer just very quickly turn itover can make sure you have an oven mittin your hand because it’s hotremove the lid remove the parchmentpaper and I could see that the bakingprocess started and my pie shell is setso now I don’t have any problems withit’s shrinking down the sides of the pannow it’s going to go into back into theoven to continue the baking so afteranother 10 to 12 minutes of baking Icould see that most of the rawness isgone and I can now put my filling in andthis will continue to bake so I have mymy eggs my other ingredients I’m gonnafirst put in my filling in put breakthat up into bite-sized pieces so thatit’s manageablefor your guests to enjoy and then I havesome vegetables my broccoli my red onionand crookneck or yellow squash make surethe ingredients are also kind of evenlydistributed in there so everybody gets achance to enjoy these deliciousingredients and I have some sun-driedtomatoesand I’m going to put a little of my putmy some of my herbs I have the Italianlove parsley along with some fresh basillooks scrumptious already and then I’mgoing to now put in my filling slowly soit does not overflow all the way to thetop and now go ahead and put some cheesein you could also layer cheese insideI’m notI love cheese but I just don’t like alot of it in my baked stuff yes that isalso macaroni and cheese true I justdon’t like a lot a lot of cheese thatway but I love cheese and that is goingto go back into the oven for baking I’mgoing to give it about 20 to 25 minutesor so and we will check it I like to seea little bit of browning on top somepeople like them a little bit moreblonde colored all right let’s see myquiche is fresh out of the oven it’s gotsome nice browning the crust is cookedthere’s no movement with the custard anycustard cooks to 185 degrees Fahrenheitbeyond that it will begin to break andcurdle and that will not be appealingit’ll be very watery inside and that’snot something you would like to havewhile it’s nice and warmallow your quiche to sit for a bit Iwould suggest maybe 10 or 15 minutesbefore you cut into it it’s wonderfuleven after a few hours if you wanted toserve it for dinneryou could simply allow it to sit or evenput in the refrigerator and then rewarmit it’s such a a great dish because it’sjust complete so we have somethingthat’s open-faced and a custard filledpie that also happens to be savory andhere we have a cooked juice method fruitfilled pie with a top and our top ishappens to be a lattice top so samedough but two completely wonderful piesand that’s all