Anyone try the Cucinapro mini pie and quiche baker
schoolhouse_gwagain
last year
last modified: last year
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schoolhouse_gwagain
last year
beesneeds
last yearRelated Discussions
potato crust quiche in spring form pan
Comments (4)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......See MoreTried and True Mini Quiche recipe
Comments (15)This is my go-to. I switch out the onions and cheese...green chiles and jack cheese. Sundried tomatoes, a little pesto and parmesan, vegies, leftover ham or bacon...whatever. The dough is sturdy and easy to handle. * Exported from MasterCook * Caramelized Onion Mini Quiches Recipe By :Katie, 2003 Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups flour 8 ounces cream cheese -- softened 3/4 cup butter Filling: 2 large sweet onions -- chopped 1 tablespoon butter 1 tablespoon olive oil 2 eggs -- beaten 1 cup milk or cream 1 cup shredded Swiss cheese (4 oz) 1/4 teaspoon salt 1/4 teaspoon ground pepper For dough: Cream butter and cream cheese. Mix in flour until smooth. Press into mini muffin pan cups. For filling: Cook onions, 1 tbsp. butter and 1 tbsp. olive oil on low until brown and caramelized - 30-45 minutes. Cool. Mix cooled onions and Swiss cheese and divide between muffin cups. Mix eggs, milk, salt and pepper and pour over cheese mixture. Bake at 400F for 12-15 minutes, until puffed and golden. Serve warm, chilled, or at room temperature. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 5g Fat (67.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. NOTES : These freeze very well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0...See MoreRecommendations for a new quiche pan?
Comments (6)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...See MoreSubstitute Pie Crust for Tomato Tart
Comments (17)I clicked on Bob's tag and he posted just yesterday...maybe 'hot topics'. I did my first shopper insta-cart last week. I got lucky with a shopper that sent me text pics of questions and what I might want to substitute. (phew) everything was spot on. Thank you so much for finding that old thread! The KingArthur is similar. We don't care for traditional crusts for garden tomato pie/tarts. I press the crumb, lightly, then top with parmesan, then just 2-3 layers of tomatoes. Herbs and some other cheeses what I have. Here is the pic from the link via canary bird. You or anyone is not lazy for not making/baking from scratch. DH is our bread baker and pie crust maker. He makes 4 pie crust and we freeze the other three. Just one in the freezer now. But I don't like traditional pie crust for my garden tomatoes. We like puff pastry or a flaky crust like above. I can't get puff pastry now, but another recipe uses toasted breadcrumbs as the base that is also good. Thawing out homemade pie crust, or starting from scratch is a pita....need to plan ahead. If prepping a gazillion other things with a garden in full swing. (I can get Deflor puff pastry from the wholesaler but it is sold in a case of 24, 😂) Garden tomatoes have been enjoyed fresh for a few weeks. About to get way too many so any recipe is welcome!...See More
PattiG(rose)
last yearci_lantro
last yearI haven't done the math but it looks/ seems like the mini pie baker would result in pies having a larger crust to filling ratio. Too much crust?
You could buy a counter top oven large enough to fit a 9x13 pan instead. (More useful than the smaller ones.) Counter top ovens, aka toaster ovens are great. I was late to discover them--thinking they were akin to Tinker Toys. Was so wrong about that. I have a vintage one (bakes, broils, convention bake, dehydrate) that works great so it isn't like you have to go out and buy an expensive Breville...
If your oven is old enough to have a pilot light, chances are that your vintage gas oven only needs a new thermocouple. Thermocouples are easy & cheap to DIY replace.
If your oven isn't old enough to have a pilot light, then the problem is equally likely to be the igniter. Also inexpensive & an easy DIY fix.
1st photo is a thermocouple; 2nd photo is an igniter.
schoolhouse_gwagain thanked ci_lantroschoolhouse_gwagain
last yearschoolhouse_gwagain
last year
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