Baking Instructions for QS120F

Product thawing

Place the pastry shells on bench/ baking tray to thaw to room temperature - approximately 30 minutes.

Oven temperature

Pre-heat fan forced oven to 170°C for egg-based quiche fills, 180-200°C for pie fills.

Fill temperature

Ensure your fill mixture is at room temperature.

Baking time

For baking shells with egg-based quiche fills:

• Place raw fill into thawed raw shells - take care not to over fill the shells or allow any fill in between the pastry and the
  foil, as this will cause the pastry to stick to the foil and will prevent the pastry from baking evenly.
• Bake in pre-heated 170°C oven and bake for approximately 18-20 minutes.

Quick Tip:

Sprinkle the ‘dry ingredients’ (i.e., grated cheese and sundried tomatoes) into the thawed shells on a baking tray on your
bench, then place your baking tray in the oven before pouring in your egg mix - this way your fill will not spill over when
carrying from your bench to the oven.

For baking shells with pie fills:

• Once the savoury shells have thawed, fill each shell with room temperature pie filling - take care not to over fill the
  shells or allow any fill in between the pastry and the foil, as this will cause the pastry to stick to the foil, and will prevent
  the pastry from baking evenly.
• Bake in pre-heated 180-200°C oven and bake for approximately 18-20 minutes.

Did you know?

Ready Bake has a wide variety of Savoury Shortcrust Pastry Shells ranging from 50mm square to 120mm fluted.