Mini Quiche in table setting with bite taken out
Food - Drink
Why You Should Never Bake Quiche In A Pie Pan
Baking a quiche is a tricky thing to do; you want the crust to stay soft and flaky without getting soggy, plus a creamy egg filling that won’t overpower your veggie mix-ins. There are many tips for ensuring quiche success, such as pre-baking the crust, but the best way to make a restaurant-quality quiche is to choose the right pan.
A quiche resembles a pie, so a pie pan seems like a go-to when it's time to get cooking, but some quiche connoisseurs consider this sacrilegious. A pie pan has slanted edges, so the distance from the crust to the top of the filling will vary around the border of your quiche, leading to overcooked edges and an undercooked center.
A better option for quiche is to use a springform pan, which is deeper and yields a silkier crust with less risk of overbaking. Additionally, a springform pan’s removable sides let you show off your work when it's time to unveil your dish, and the two-inch deep pan requires a bit more filling, making each slice that much more decadent.