Hi there, I run a bed and breakfast, and like to serve quiche quite often. I have a great crust recipe (from Cooks Illustrated, which uses vodka in lieu of some of the water, to avoid over-activating the gluten - I was skeptical at first, but it really does work well). Anyhow, I roll out the crust, put it in the tart pan, wrap in saran, and store in the fridge, all the night before. However, in the morning, I find the crust needs a good 30-40 minutes of baking (pie weights in place) before it starts to be done enough, and then needs to cool slightly, before adding the quiche filling. My question: could I go the next step and par-bake the crust the night before, allow to cool, store in an air-tight container, and the proceed the next morning? My thinking is that it will re-crisp when baked with the filling. I guess I could test it myself, but thought some of the experts here might be able to help. Any suggestions? I know it might not seem like much, but saving an additional 30 minutes in the morning would be very helpful. Thanks!
