Which method is commonly used to prevent the pastry from becoming soggy in a Quiche Lorraine?

Baking blind is the commonly used method to prevent the pastry from becoming soggy in a Quiche Lorraine. This technique involves pre-baking the pastry crust before adding the filling. By partially cooking the crust on its own, it creates a barrier that helps to keep moisture from the filling from saturating the base. This is especially important in a quiche, where the custard filling can release significant moisture as it cooks.

When using the baking blind method, the crust is lined with parchment paper and often weighted down with pie weights or dried beans during the initial baking phase. This helps maintain the shape of the crust and prevents it from puffing up, ensuring it remains crisp and firm when the filling is added. Once the crust has been partially baked until it is set and slightly golden, it is ready to be filled with the quiche mixture before being baked again until the custard is set.

Other methods such as freezing, steaming, or brining do not address the primary concern of keeping the pastry crust crisp in the face of wet fillings. Freezing could help with the initial structure of the pastry, but it does not prevent sogginess during the baking process. Steaming is not typically used in pastry baking and can lead to additional moisture