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. No soggy bottoms in sight!

This Pyrex® Classic 25cm Quiche/Flan Dish is a kitchen staple every home chef needs. Bake and enjoy straight from the dish as you can cut directly into the glass dish without scratching.

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.

The average quiche pan will measure 9.5 inches in diameter. Smaller pans are called tartlet pans and measure around 4 inches. The largest quiche pan you will find will measure 12 inches in diameter.

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.

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.

What is a quiche without pastry called? ›

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

Cake pan

A cake pan gives quiche the straight sides purists want, along with a deep, rich layer of filling and custard. The problem? Much like a quiche made in a pie plate, the quiche in a cake pan can't be unmolded.

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.

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.