Cooking quiches

How do I prevent my quiches and flans from having soggy bottoms?

Always cook quiches and flans in metal flan tins as they conduct the heat much more quickly. At the end of baking blind brush the bottom of the flan with egg white. Return it to the oven to allow the egg white to cook. This will make a barrier between the liquid and the pastry.

When you turn the oven on, place a baking tray in the oven. When the flan is ready place it on top of the hot tray.