You have a choice now. You can be a rebel and skip the pre-bake, ending up with a quiche that looks like a soggy tire. Or you can take 20 extra minutes, blind bake your crust, and become a legend. The choice is clear. Pre-bake or perish.
Go on. Get that dough in the oven. Give it the heat treatment it deserves. Your future self—and your breakfast guests—will thank you. And if anyone asks why your quiche is so perfect, just say, “I have a very supportive crust.” Then wink. It’s a foodie mystery they’ll never figure out.
