Hi Molly, for this quiche recipe the par-baked crust does not require pie weights, so you won't run into the difficulties you experienced if you use the egg white wash. For other recipes when you plan to par-bake your pie crust, I would brush with egg whites after the pie weights and parchment have been removed. If the crust is meant to be fully baked before the filling is added, you can then return it to the oven until the crust is golden brown. 

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