5 Pans You Can Use to Make Quiche (2024)

FAQs

5 Pans You Can Use to Make Quiche? ›

A springform pan is a much better choice for quiche, considering it is much deeper which yields a silkier crust with less risk of overbaking, according to Andrew Zimmerman.

A springform pan is a much better choice for quiche, considering it is much deeper which yields a silkier crust with less risk of overbaking, according to Andrew Zimmerman.

This non-stick quiche tin is great for quiche, flans and tarts. The perforated holes make sure the moisture is out and makes a crispy texture.

I make quiche without a crust all the time. In a Pyrex pie pan wiped with some oil. I eat it all the time.

In French cooking we make a difference between a tart pan (for quiches or fruit tarts with no filling) and a pie pan (for American style pies and cakes such as the NY cheesecake). You will find both sizes here: the tart pan is wider and shallow. The pie dish is smaller but deeper.

Glass heats up gently and evenly, priming the pie for a consistent, but slightly slower bake than metal delivers—factor in additional baking time. It is also relatively inexpensive and light, which makes it the perfect in-between pie pan for anyone just building their cookware collection.

Size: For the majority of recipes, a 10-inch tart pan is called for or will work.

We would always choose aluminum. We use a sandwich tin because the pastry is crisp and they are quite deep, so have a generous amount of filling.

Quiche Tins are designed for the precise baking of quiches and tarts, offering features such as non-stick coatings and removable bases for effortless release and attractive presentation.

Best Overall Quiche Crust: Pillsbury Pie Crust

The crusts are rolled up, so they don't take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe.

Can you over bake a quiche? ›

Over baked quiche may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish quiche; midway between center and edge of cups. If knife is clean when pulled out, the quiche is done.

As a general rule, you do need to blind bake when cooking a dish with wet fillings. For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch.

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Pro tip: Bake your quiche on the bottom rack so that every single bit of your crust including the bottom will bake to a beautiful golden-brown hue that holds perfectly.

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

Keep any extra in case you need it for remedial work later. Line with foil (shiny side down) and weight down with baking beans or rice. Place on the baking tray and blind bake in the oven for 40 minutes, then remove the foil and beans and patch up any holes with the extra pastry if necessary.

Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem. If you have followed a popular pie crust recipe it should not stick. A lightly greased pan with veggie Crisco may solve the problem if the sticking is with your pan not errors in your recipe.

Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done. Using too much, or the wrong kind, can change the texture of your pie dough.