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potato crust quiche in spring form pan

10 years ago

I want to make a quiche using frozen hash browns for the crust. Recipes call for the potatoes to be thoroughly dry, then mixed with melted butter or an egg. These are then pressed into a pie plate and pre-baked.

Any idea how this would work in a spring-form pan? I'm worried that the filling would leak out before it set. I like the spring form only because it would hold more.

Also, has anyone frozen a quiche in a potato crust?

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Comments (4)

melissaki5
10 years ago
I'm just guessing here but I think it should work fine in a spring-form pan. Anytime I've made a cheesecake that is the type of pan I use and I've never had a problem with leakage. If you want to be really careful you could wrap the bottom portion of the pan with some tinfoil.
teresa_nc7
10 years ago
Don't see why it wouldn't work in a springform pan. I use a regular pottery pie plate when I've made a quiche in a potato crust.

Dubious about freezing said potato crust.....? Potatoes can become mushy when frozen. I'd try it first with only one little slice of the baked quiche, freeze a week or two, then thaw and warm to see what the results might be.

Teresa
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Collene? And after that you fill the crust with cheese bacon, eggs and milk and cream and bake again for 45 to 60 minutes? A much deeper quiche will take much longer to bake and after prebaking and then baking again for an hour, I would be afraid for a not very good crust. The only time I use a blind baked crust is when the filling itself doesn't have to be baked...like lemon merangue, or chocolate cream or banana cream or a fruit tart with a precooked custard.
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sleevendog (5a NY 6aNYC NL CA)
10 years ago
It will work as described. Adding an egg to your thawed potato, dry, then pre-baked. As long as you give it a good press at the joint where the pan parts connect. I use my high sided tart pan that way. The two part pan where the disk just sits into the bottom without the spring pressure and it works. I have had a short lived leak if the egg filling reaches too high and above the potato crust. My high sided pan is only about 3 inches. Short lived meaning that it quickly sealed after the leak, since the pre-baked crust and pan were hot.
It was just a small blob inch leak. Only happened once.
Do plan on pressing potato up the sides as well.
I always, with anything that could leak, place it on a small sheet pan with foil, or something on the next rack under.

Freezing? I think that depends on the ingredients. Mine are pretty dense with veggies and don't care much for how they freeze and re-heat. Shallow egg tarts and small ones do much better for some reason. Crust to filling ratio is closer. A more dense tart, higher than 2-3 inches wants to separate a bit when re-heated. Really just depends on the filling ingredients. If i wanted to do such a thing for an event for a crowd, i would have to test it first. And take good notes on timing and temp and method. Baked it covered just shy of being done, cool and freeze. Not allowing much top browning at all the first cooking. Maybe adding something fresh to the top like finely grated parm, halved cherry tomatoes and a bit of chopped parsley the second baking...
Georgysmom
10 years ago
I've frozen mini quiches with potato crust. They were just fine heated up in toaster oven. If you're worried about leakage, just put foil around outside of pan. Also, I put the hash browns on a cookie sheet in the oven for 5 -10 min. to dry out. then mixed with melted butter and pressed in pie plate. Worked fine.

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