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Recommendations for a new quiche pan?

4 years ago

last modified: 4 years ago

We're taking several quiches and a fruit tart to my son's home this weekend. My daughter-in-law had her first child last month so this is her first Mother's Day. Her Mother and various siblings from both sides will join in the celebration.

I don't usually bother baking my crust before filling it and my quiches always come out fine. I'd rather not use my pie pans - they're either Pyrex or deep dish but I only have one quiche pan and I think I'll splurge and buy 2 more.

Does anyone here have a favorite - form and function are both important here. There are so many to choose from - stoneware, metal, glass, ceramic and even silicone. I'll stop by Sur La Table and Williams Sonoma tomorrow and hopefully find something suitable. I can even order a pretty blue Le Creuset stoneware from Amazon and have it delivered tomorrow.

I honestly don't know if one material is better suited - Emile Henry loves their clay from Burgundy, Cordon Bleu has a porcelain. I'm beginning to think I'm over-thinking this!

But I was wondering if any of the bakers here have a favorite.

Thanks, Maire

Featured Answer

Olychick

4 years ago

I like baking quiches in this type of pan..so nice for presentation because you can remove the sides and show the pretty fluted crust:

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Comments (6)

localeater
4 years ago
Since you are going to own three, I would try to get nestable ones.
maire_cate thanked localeater
Rita / Bring Back Sophie 4 Real
4 years ago
last modified: 4 years ago
I have both Apilco and Emile Henry quiche dishes. I prefer the thinness of the walls of the Apilco over the Emile Henry by a fair amount.

What a lovely Mother's Day you have planned!
maire_cate thanked Rita / Bring Back Sophie 4 Real
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maire_cate
Original Author
4 years ago
last modified: 4 years ago
Thank you - great suggestions.

Localeater - I hadn't thought about nesting. I'll take mine with me when I go to the store. Since we downsized I definitely need to maximize storage.

Rita - My quiche pan has thin walls and my Emile Henry pie plate has the typical thick stoneware sides - I think the finished crust looks better in the more delicate pan. My custard and souffle dishes are Apilco too.

Olychick - I think I'll pick up the Apilco and one of the pans with the removable bottom - and both are available in the W.S. store. They have different sizes too which makes nesting easier.

This should be a really nice day - the siblings are bringing tossed salads, fruit plates, mini croissants and scones.

Thanks again! Maire
lisaam
4 years ago
last modified: 4 years ago
For the actual baking of quiches I like the removable bottom pans like Oly shows. But porcelain quiche dishes are so practical. Clafouti, perfect size for a wheel of brie, and to disguise a foil pie pan.
maire_cate thanked lisaam
maire_cate
Original Author
4 years ago
Lisa - Thanks for the reminder, I'd forgotten all about Clafouti. I used to make Julia Child's berry one and my husband enjoys baking Ina Garten's apple cake 'Tatin.'

I'm hostessing a Bon Voyage coffee, tea and dessert next week and a retirement brunch in June. So I'll have several opportunities to use them.

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