Partially or totally cook a pastry case before filling it. This prevents the pastry going soggy. Pastry should be partially cooked when it is going to be filled with an uncooked mixture (such as egg in a quiche), or fully cooked for fresh fruit flans. The uncooked pastry is lined with a piece of baking paper and, to prevent it rising, it is filled with dried beans or uncooked rice. This enables the pastry to bake with a flat base.