Is there a recipe for a quiche base that is quick and i dont have to chill?

i just need the base not the filling thanksIs there a recipe for a quiche base that is quick and i dont have to chill?
well - - I assume fancy is not necessary


You do not really have to chill pie dough


You don't really have to roll it flat either


You can just press it into the pan


The shell might be a tad tough


but consider the liquid that must cook to jell (soggy bottoms ?) a thicker bottom would be no problem. .


think of our pioneers and cowboys crossing the continent and the states- - now the temp and time how would they handle it


but 350潞 is a good place to start I would start checking around 45 min


knife test comes out clean


Did they have thermometers timers and refrigerators back then. . ?Is there a recipe for a quiche base that is quick and i dont have to chill?
Do you mean the crust? I've used burrito-sized (10 inch) tortillas and it works wonderfully. A single one works fine, but if you want a little more substance, place one flat on the counter, sprinkle some shredded cheese over it and slide it into a warm oven just until the cheese melts (the melted cheese sticks the two tortillas together--go light on the cheese or it will be too heavy). Then, transfer the double-layer tortilla to a pie plate, fill with your quiche filling and bake. I usually use one plain flour tortilla, but you could use the vegetable ones if you want some color to the crust (spinach makes a green tortilla, and there's a red one, but I don't know what vegetable it is).





EDIT: If you don't have a tortilla and can't get to the store, do you have any kind of crackers? If so, make a cracker crust (follow a recipe for a graham cracker crust, but omit the sugar). That should work fine.
Similar but even better, this is fairly easy, a great party dish: goat cheese and leek galette.





6 large leeks sliced thin


3 tablespoons butter


1 teaspoon fresh thyme chopped


1/2 cup dry white wine


1/2 cup heavy cream


salt and pepper


2 large egg beaten


3 tablespoons flat leaf parsley chopped


Pie Dough (use any typical unsweetened recipe)


1/2 cup goat cheese softened





In large skillet, saute the leeks, butter, thyme until somewhat tender. Add 1/2 cup water, and cook over low heat, stirring frequently, about 15 minutes. Raise the heat to moderate, add the wine, and cook until almost evaporated, about 5 minutes. Stir in the cream, and cook until reduced slightly, about 3 minutes. Season with salt and plenty of pepper. Let cool for 10 minutes.





Beat 1 egg, stirring into leeks with two tablespoons of the parsley.


Preheat the oven to 400F. On a slightly floured baking sheet without slides, roll out the Galette dough into a 14'; round. Don't roll too thin, you don't want the mixture to leak out of any holes.





Spread the leek filling over the dough, leaving a two inch border. Crumble the goat cheese over the leeks. Fold up and pleat the border of the dough. Beat 1 egg, brush the dough with it. Brush well, this will help to seal against leaks.





Bake the galette until the crust is golden, about 20 minutes. Set aside to cool for a few minutes. Scatter remaining 1 tablespoon parsley and serve warm.
Sure, this is courtesy Melissa d'Arabian - $10 dinners


Pie Crust:





* 1 cup butter (2 sticks), cubed and chilled


* 2 1/4 cups all-purpose flour


* 1 teaspoon salt


* 8 to 10 tablespoons ice water





Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.





Yield: 2 (9-inch) pie crusts





EDIT Sorry, the chilling is what makes it flaky...no need to cook the crust first and bake at 375 till set in the center, test with knife. Depending on ingredients 30-45 minutes
If you're going for really really quick, you can buy ready made pastry cases at most department stores.
as in a pie shell??? buy one from the grocery store..