Undercooked Quiche
Baking a deep Quiche. I blind baked the pastry, and pre-cooked the chopped bacon, then added my fillings to the pastry. Cookbooks all say cook for 40mins at 140Fan. Not a chance. It was too soggy, and took over 100mins at 140! On completion it still looked a lot squishy in the middle, and the under-pastry had a slightly 'soggy bottom'. The next day it had all solidified and scrummy, yet tasted 'slightly' undercooked. My question is - when I initially cooked it should I raise the temperature to say 160Fan?, or should I lengthen the cooking time? or both?
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