Two questions - baking quiche and under-ripe avocados

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dawnnys

Well-known member
I wonder if anyone has ever had this happen. I made mini-quiches this weekend, and when I have made large ones in the past, I didn't pre-cook the pie dough, so I didn't this time either. After about 5 minutes at 400 then 20 more minutes at 375, they looked great, but turns out the dough was UNcooked and mushy. Should I have pre-cooked the crusts, and if so, why didn't this work like the 9-inch kind?

I made guacamole that same night, and used an avocado that wasn't completely ripe (in fact it was difficult to pry the pit away from the flesh!). Too late now, but will it continue to ripen after it's combined with the other ingredients? Dumb question, probably, but I'm just curious.

Thanks!

 
I don't think the avo will get any better - and as far as the quiche crusts

go - I would imagine the small ones would need to be blind baked as they don't spend as much time in the oven as the larger one. I always blind bake quiche crusts, so not really sure about your situation.

 
I think you are out of luck with the avocado.

Once fruit/veg is cut, it stays at the same ripeness it was at when cut. It's maddening when you really want guacamole but the avocado just isn't ripe enough.

Better luck next time...

 
I agree with Amanda. Of course, you could slather it on your legs for a good body scrub?

Hey, I got that tip straight from Cover Girl Model Christie Brinkley decades ago before she hooked up with Husbands 1 Thru 4.

Paraphrasing: "Slather on avocado for a rich and natural body moisturizer."

 
I think CathyZ said something about microwaving the avocado to soften it. could be wrong.

 
CathyZ's suggestion may work, but it may be too late after it is

mixed with the other ingredients. Try adding a little olive oil. If the avocado is really hard, this won't help, but if it is a little under-ripe and needs some creamyness, the oilve oil will add the rich quality that a ripe avocado has.

 
re:quiche - i cover the unbaked crust with a layer of shredded cheese before adding the

filling and the custard. the cheese melts and kind of seals the crust, preventing it from getting soggy while baking. i also use a glass pie plate, so i can see when it's done...s'pose this won't help in the mini-quiche department though.

 
it kind of becomes one with the crust and the custard, and it's not too noticeable - works with

pretty much any filling i've used.

 
I didn't get the part about it being after the fact. Thought you posted about softening avocados.

It brought you out of hibernation though. smooch.

 
Thanks, but I don't think it would've worked - the dough was raw, not

soggy. I ended up removing the dough and smashing the little quiches up to make a very good egg salad! It great with the extra cheese and cream in there from the quiche. 'Might even try something like that on purpose, next time (minus the dough part)!

 
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