Not brushing the crust with an egg wash

You might think you're ready to add your filling now that you've blind-baked your quiche crust. However, there is one more step you must take to avoid a soggy bottom: brush your pie crust with egg white. This egg wash will serve as a barrier between the crust and the filling.

Brush the inside of your pre-baked crust with a lightly beaten egg white while it is still hot. The residual heat will cook the egg while also sealing the crust. This will keep the liquid filling from leaking through the crust, keeping it nice and crispy, and is especially useful if cracks form in the crust while baking. You won't have to worry about opening the oven to find that your filling has leaked everywhere if you take this quick step.