Houston, we have a problem

I've made pastry cases many times, and I've never seen one blow up like the boil in How To Get Ahead In Advertising.



Let's take a closer look.


The worst of it is that this is destined to be a quiche. So I can't just create a bloody great hole in the middle and hope that it deflates; if I do that, all the egg mixture will leak out of the bottom and burn onto the dish. But if I leave it as is, the pastry will set in its mountainous form, and the egg mixture will merely pool around the bottom of it, moat-like.

Decisions, decisions . . .