Hello everyone. I would be very grateful for help here:
Have tried several (many) times to make a Quiche Lorraine, but no matter what I do the bottom of the pie crust always comes out soggy. I use a standard pate brisee recipe (170 g all purpose flour,1/2 teaspoon salt, 1 teaspoon sugar, 85 g cold butter, 30 g cold lard, couple of tablespoon ice water). I blind bake the crust at 200 C, and it always looks fine and dry. So far so good. I add the filling: cream, milk, bacon, eggs, cheese and bake at 190 C. And then disaster strikes. While the sides of the crust are crusty and flaky, the bottom of the crust always turns out soggy. I have tried sealing the crust with egg wash before blind baking: after blind baking. Tried adding the filling when the crust is straight out of the oven from blind baking; waiting to the crust has cooled; adding filling when crust is warm but not hot etc. Have tried baking the quiche at initially higher temperature, then lowering; keeping steady temperature etc. Tried pyrex pie form; metal pie form. None of that seems to make any difference. The quiche tastes fine but the bottom crust is soggy! I have in restaurants had beautiful quiches where the bottom was as crusty and flaky as the sides, but I just can't get it right! What am I doing wrong???
Getting very frustrated.
Many thanks in advance for any help.
Kind regards