i used this recipe for a kale quiche i was experimenting with. only halfway through did i realize i didn't have 4 hours for the dough to chill. i threw it in the fridge while i worked on the rest of my ingredients. it was tough to roll out and i had to piece it back together in my quiche pan, but this was my fault for not letting it chill (plus i live in TX and it's august). i used foil and my awesome ceramic pie weights to prebake the crust at 350 for about 10 minutes. people who are complaining about no time and temp given are right, it's not listed... but it's not that hard to figure it out! average temp for baking ANYTHING is 350! and just check it every few minutes until it looks done! i'm sure the author didn't include baking time/temp because a lot of pie recipes don't require a pre-baked crust.
anyways, sorry about the ranting. so my experimental quiche turned out awesome. the crust was nice and crispy on the outside and soft with great texture on the inside. the flavor was great! i will make it again, and next time know that chilling the dough will be helpful in the rolling process.
OH and i also noticed that the crust shrank as well after baking, but i was ok with that since i made it in my quiche pan and i wanted it to come out anyways! it came out very easily without having to try and use a knife or anything, no mess! and my husband loved it - and he's picky!
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i used this recipe for a kale quiche i was experimenting with. only halfway through did i...