Best way to go about piecrust for quiche?

So I am planning to make a broccoli quiche fairly soon and I’m planning to use a homemade crust that I made and froze. The dough is still unbaked and is in one of those disposable aluminum pans like you get from the store, like the rectangle shape ones so not in a traditional pie shape. The dough also does not have any fat except for oil, so no butter or shortening or anything like that. My pie based recipes have been somewhat iffy in the past… What would be the best way to go about this quiche? Should I unthaw the crust or bake directly from frozen? Should I blind-bake it first? Use pie weights? I also plan to make the quiche dairy free, so if anyone has any recipes or ideas for how to get the texture right using something like oat milk that would be much appreciated as well. Thank you so much for any input!

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