Emilie Meyer
Quiche is a versatile dish that can be adapted to suit different occasions, from a quick weeknight dinner to a potluck or brunch. While the traditional round shape is typical, it is possible to make a quiche in a rectangular glass pan. This option is ideal for feeding a large group, and the baking process remains largely the same. The key to a successful quiche in a glass pan is ensuring even cooking and preventing the crust from shrinking or bubbling.
| Characteristics | Values |
|---|---|
| Pan shape | Rectangular pans can be used to make quiche |
| Pan material | Glass pans can be used to make quiche |
| Pan size | A 15 x 10-inch sheet pan can be used to make quiche for 6 people |
| Pan type | Sheet pans, pie pans, cake pans, and springform pans can all be used to make quiche |
| Crust | A crust is not necessary for quiche, but pie crust, store-bought or homemade, is commonly used |
| Filling | Quiche filling typically includes eggs, milk, and cream, with various add-ins like meat, seafood, cheese, vegetables, and spices |
| Baking time | Baking time for quiche varies but is typically around 45-50 minutes |
| Serving | Quiche can be served hot or chilled and can be made ahead of time and stored in an airtight container for up to 5 days |
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What You'll Learn
Yes, you can make quiche in a rectangular pan
To make a quiche in a rectangular pan, you can follow a similar process to making a traditional round quiche. Start by preparing your add-ins, which may include cooking any meats or vegetables, and shredding any cheese. Next, roll out your pie crust and place it in the pan, trimming off any excess. For a sheet pan, you can use the excess crust to fill in the corners of the pan.
Once your crust is in the pan, you can blind bake it. Be sure to prick the bottom of the dough a few times to prevent it from bubbling and cover the crust with foil or parchment paper and fill with pie weights, dried beans, or rice to prevent the sides from collapsing. Then, simply bake your crust until it is pale golden. Remove the weights and continue to bake for a further 10 minutes or so.
Now, you can prepare your egg mixture. The base of a quiche filling is typically milk, cream, and eggs, but you can also add spices and vegetables that don't require pre-cooking, such as spinach, kale, bell pepper, and tomatoes. Combine your eggs with milk and/or cream, and then whisk in your add-ins. If you are using salty ingredients such as cheese or ham, you may want to omit the salt.
Finally, pour your filling into the crust and bake until set, which will usually take around 45-50 minutes. You can check if your quiche is ready by inserting a knife or skewer into the centre; if it comes out clean, your quiche is ready.
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A square pan can also be used
When using a square pan, the process of making the quiche remains largely the same. Start by preparing your add-ins, which can include cooked meats, vegetables, and shredded cheese. For a classic Quiche Lorraine, a mix of Swiss cheese and bacon is traditional, but feel free to get creative with your ingredients. You can also add spices and vegetables to your liking.
Next, you'll want to prepare your pie crust. You can make your own, but store-bought pie crust or dough will also work just fine. Roll out the dough so that it is a little wider and longer than your square pan. Carefully transfer the dough to the pan, using a rolling pin to unroll it gently into the pan. Be sure to prick the bottom of the dough a few times to prevent it from bubbling during baking.
After chilling the crust, blind-bake it by lining it with foil or parchment paper and filling it with pie weights, dried beans, or rice. Bake until the crust is pale golden, then remove the weights and continue baking for a few more minutes.
Now it's time to fill your quiche. Combine eggs, milk, and cream, and then whisk in your add-ins. Pour this mixture into your pre-baked crust and bake until set, usually around 45-50 minutes, depending on your oven.
Once your quiche is cooked, let it cool slightly before slicing and serving. You can also freeze any leftovers, well wrapped, for up to 3 months. So, whether you're serving brunch for a crowd or enjoying a quiet dinner at home, don't be afraid to break out that square pan and whip up a delicious quiche!
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A springform pan is a good option for a deep, impressive quiche
While a glass rectangular pan can be used to make a quiche, there are many other options to choose from. The type of pan you use depends on the desired shape, depth, and filling of your quiche.
When using a springform pan, it is recommended to freeze the crust before filling and baking to prevent it from sticking to the pan. Additionally, using parchment paper can help the quiche come out of the pan more easily.
Springform pans are available in various sizes, including mini options that are perfect for individual servings or small families. These pans are made from durable materials like steel and feature a non-stick coating, making them a versatile and convenient choice for baking quiches.
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Sheet pan quiche is perfect for a crowd
Sheet pan quiche is perfect for feeding a crowd. It's easy to make and can be prepared ahead of time, making it a great option for breakfast, brunch, or even as an appetizer. The best part? You can use a simple glass rectangular pan to make it!
A sheet pan quiche is a fantastic way to feed a large group with minimal effort. This recipe is versatile and can easily be customized to your liking. You can use store-bought pie dough or make your own homemade pie crust—the choice is yours! Simply roll out the dough to fit your pan, trim any excess, and fill in the corners. Prick the bottom of the dough a few times to prevent bubbling, and you're almost ready to bake!
For the filling, whisk together eggs, cream, milk, salt, and pepper. Get creative and add your favorite meats, cheeses, and vegetables. The beauty of a sheet pan quiche is that it can accommodate a variety of ingredients. Ham, cheese, sun-dried tomatoes, broccoli, onion, zucchini, feta, goat cheese—the possibilities are endless!
Once your filling is ready, pour it into your prepared crust and bake for 45 to 50 minutes. Your quiche is ready when the center is puffed up and slightly firm. If you're serving a crowd, simply cut it into slices or bite-sized cubes. It's as easy as that!
Sheet pan quiche is not just delicious but also convenient. It can be made ahead of time and stored in the fridge for up to five days. You can even freeze it and reheat it later without compromising on taste or texture. So, whether you're hosting a brunch get-together or need a quick appetizer, sheet pan quiche is a crowd-pleaser that will leave your guests wanting more.
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Quiche can be frozen and reheated
If you want to freeze an unbaked quiche, it is recommended to keep the filling separate from the crust. The filling can be placed in a freezer bag and will last for several months in the freezer. The crust should not be frozen for longer than 24-48 hours. When you are ready to bake the quiche, thaw the filling and crust by placing them in the refrigerator. The filling will need to defrost for one to two hours, while the crust only needs about 15 minutes.
You can also freeze a baked quiche. To do this, wrap the quiche tightly with plastic wrap and foil and place it in the freezer. It is best to freeze it on a baking sheet so that the soft centre can harden. When you are ready to reheat the quiche, do not thaw it first. Preheat the oven to 350°F (175°C) and bake the quiche for 50 minutes. Remove the foil and continue to bake for 30 minutes, or until the top is golden brown.
Another option is to freeze individual slices of quiche and reheat them as needed. To reheat a slice of quiche, place it on a microwave-safe plate and heat it on medium power in 30-second intervals until warmed through. You can also reheat a whole quiche in the oven at 350°F (175°C) for 15-20 minutes, covering the crust edges with foil to prevent over-browning.
Freezing and reheating quiche is a great way to have a delicious meal ready to go in your freezer, whether you're preparing for a busy week or unexpected guests.
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Frequently asked questions
Yes, a quiche can be made in a glass rectangular pan.
A 15 x 10 inch pan is recommended for sheet pan quiche.
The best way to transfer the dough is to roll it onto a rolling pin and then gently unroll it onto the pan, starting at one end.
Common fillings include eggs, milk, cream, cheese, meats, seafood, spices, and vegetables.
Bake the quiche for 45-50 minutes or until the center is puffed up and slightly firm.
