Tiffany Haney
Quiche is a French tart with a buttery crust and a savoury custard filling. It can be made with all manner of vegetables, cheese, meat, and even seafood. A springform pan can be used to make a quiche with a high crust and impressive, deep layers of filling. This method is endorsed by chef Thomas Keller, who recommends a 9-inch springform pan. Using a springform pan also allows you to showcase your quiche, thanks to its removable sides.
| Characteristics | Values |
|---|---|
| Pan type | Springform pan |
| Pan depth | 3 inches (7.5 cm) |
| Pan diameter | 8, 9 or 9.5 inches (23 cm) |
| Pan lining | Parchment paper, plastic wrap, aluminium foil |
| Dough preparation | Chill in freezer for 30 minutes |
| Dough transfer | Lift with hands or rolling pin |
| Dough trimming | Using a fork, poke the bottom and sides of the crust about 12 times |
| Dough decoration | Flute decoratively, make a pattern with a fork |
| Oven temperature | 325°F, 350°F (175°C), 375°F |
| Baking time | 40 minutes, 90 minutes, 1 hour and 30 minutes to 2 hours |
| Cooling time | 10 minutes, 2 hours, overnight |
Explore related products
$14.98 $18.99
$15.98 $20.99
What You'll Learn
How to prepare the springform pan
Springform pans are a great option for making quiches as they give you a clean-sided, elegant presentation and make it easy to remove the quiche from the pan. Here is a step-by-step guide on how to prepare a springform pan for baking:
Firstly, ensure that the bottom of the springform pan is placed concave-side-down. According to professional chef JoAnna Minneci, the curved portion of the base should face down so that any liquid added to the pan will not collect in it.
Next, place the band with the spring on a table or countertop. Insert the base and secure the spring along the outer ring. This will lock the bottom and the band together.
Before adding your batter or filling, it is recommended to grease and flour your springform pan. You can also line the bottom with a round of parchment paper (not waxed paper) for extra non-stick insurance. The parchment will also help release the quiche from the base if you don't want to risk scratching the non-stick surface when removing it from the pan.
If you are making a cheesecake or another recipe that requires a water bath, it is important to place your springform pan in a large dish of water to check for any leaks. If you find a leak, simply wrap the outside of your springform pan securely in aluminum foil before filling and baking. Wrapping the pan in foil is also recommended if you are using a batter with a thinner consistency, like cake batter, to prevent leaks.
Finally, place the assembled and prepared springform pan on a baking sheet or a rimmed baking pan lined with parchment paper or foil. This will catch any potential leaks and make it easier to transfer the pan to the oven.
Inch Pans for 30 Cupcakes: How Many Do You Need?
You may want to see also
Explore related products
Preparing the dough
Ingredients
First, gather your ingredients. For the dough, you will need all-purpose flour, sea salt, unsalted butter, one large egg, and ice water. You can also add an egg to the dough to help bind the ingredients together and create a more stable crust.
Mixing
In a bowl, mix the flour and salt together. You can use a standing mixer, a food processor, or a large mixing bowl with a wooden spoon and a pastry blender for this step. While the machine is running, gradually add the butter and mix until it is fully incorporated. Next, add the water, a little at a time, until the mixture comes together to form a dough.
Chilling
Once the dough is mixed, it is important to chill it. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or even overnight. This chilling time will help the dough become firm and easy to roll out.
Rolling and Shaping
After the dough has chilled, take it out of the refrigerator and let it come to a slightly warmer temperature so it is easier to roll. On a floured surface, roll the dough outward, turning it occasionally to ensure it doesn't stick. Roll it until it is large enough to fit your springform pan with some overhang. You can check the size by measuring the diameter of the bottom of your pan and ensuring the dough is about 6 inches wider than that.
Fitting the Pan
Now, you can fit the dough into your springform pan. Gently lift the dough and centre it on the pan. Carefully tuck the dough into the edges and up the sides, being careful not to pull or yank the dough. You can trim any excess dough from the top edge and even flute the edges decoratively if you wish.
Remember, it is important to work carefully with the dough to avoid tearing it. If any tears or patches are needed, simply seal them together and ensure your dough is thoroughly sealed into the pan. Once the dough is prepared, you can fill it with your chosen quiche ingredients and bake your delicious quiche!
Making Paneer: Fat-Free Milk, Is It Possible?
You may want to see also
Explore related products
Blind baking the crust
Blind baking is beneficial when working with fillings that release a lot of moisture during baking, such as fruit-based fillings. By pre-baking the crust, you create a seal that prevents excess moisture from making the crust soggy.
To blind bake the crust of a quiche in a springform pan, start by making or using your preferred pastry dough. Roll out the pastry on a floured surface to the desired size, ensuring it’s large enough to cover the entire pie dish or tart pan, including the sides. Poke holes in the bottom with a fork to prevent bubbles from forming. Line a baking sheet with parchment paper and place it on top of the crust. Top with baking beans, dried beans, or rice to weigh down the crust.
Preheat your oven to the temperature specified in your recipe, usually around 360°F to 400°F. Place the springform pan on a baking pan with sides and line the inside of the pan with cooking spray or butter. Transfer the pastry to the springform pan, pressing it firmly up to the top of the pan and trimming as necessary. Refrigerate the pastry for 15 minutes to firm up.
Bake the crust for about 40 minutes, or until lightly browned. Remove the weights and bake the crust for another 15 minutes until nicely browned. Allow the crust to cool before adding your desired quiche filling.
Effective Ways to Clean Burnt Milk Off Your Pan
You may want to see also
Explore related products
Filling the quiche
Quiche is a French tart with a buttery crust and a savoury custard filling that can include all manner of vegetables, cheese, meat, and even seafood. The most famous quiche is quiche Lorraine, made with ham or bacon and Gruyere or Swiss cheese.
A springform pan is a great choice for making a quiche as it lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice.
- Prepare your fillings. The fillings are flexible, so you can try any cooked green, like leftover long-simmered collard greens, or try a different meat, like a smoky, freshly seared sausage. You can also add vegetables like Swiss chard, zucchini, and bacon, green onion, and mushrooms.
- In a large mixing bowl, whisk the eggs. Add the milk, cream, salt, pepper, and nutmeg and whisk well.
- Add your fillings. Start by adding half of each of the fillings, such as the reserved shallots, chard, bacon, and half of the cheese, and mix gently to combine.
- Place the remaining fillings. Top with the remaining shredded cheese, bacon, shallots, and chard.
- Scoop the egg mixture. Use a ladle to scoop the egg mixture into the quiche, ensuring that it is evenly distributed.
- Bake the quiche. Place the quiche in the oven and bake for 1 hour and 30 minutes to 2 hours, or until a thin knife blade inserted into the centre of the quiche comes out clean, without any runny egg.
- Cool the quiche. Allow the quiche to cool for about 10 minutes in the pan before removing the springform and serving. The quiche will continue to cook while it cools, so be careful not to overcook it, as this will dry it out.
Your quiche is now ready to be served! Enjoy it warm or at room temperature, paired with a salad or green vegetables.
Glue and Non-Stick Pans: A Sticky Situation?
You may want to see also
Explore related products
$13.99 $15.99
Baking the quiche
First, preheat your oven to 325°F. Place your springform pan on a baking pan with sides, lined with parchment paper or foil. Spray the inside of the pan with cooking spray.
Roll out your pastry dough on a floured board into a 16-inch circle, or 6 inches wider than the diameter of the bottom of your pan. Transfer the dough to the pan, pressing it firmly up to the top and trimming any excess. Poke the bottom and sides of the crust with a fork about 12 times.
Chill the pastry in the refrigerator for at least 15 minutes to firm up. Line the chilled dough with foil and fill it with pie weights, dried beans, or rice to the brim. This will prevent the dough from collapsing during baking.
Place the pan on a baking sheet and bake for 30 minutes, checking the crust every 10 to 15 minutes. Once the crust is golden brown, remove the weights, foil, and beans. Bake the crust for another 15 minutes until nicely browned.
In a large mixing bowl, whisk the eggs. Add the milk, cream, salt, pepper, and nutmeg, and whisk well. Add your desired fillings, such as vegetables, meat, or cheese, and mix gently.
Pour the egg mixture into the pre-baked pastry shell. Cover the edges of the crust with foil to prevent over-browning. Place the quiche in the oven and bake for 1 hour and 30 minutes to 2 hours, or until a knife inserted into the centre comes out clean.
The quiche will continue to cook as it cools, so don't worry if it's slightly soft. Let the quiche cool for at least 10 minutes before removing it from the pan. The quiche can be served warm or at room temperature.
For a classic Quiche Lorraine, bake for about 90 minutes, or until the top is golden brown and the centre is just set with a slight jiggle. Transfer the quiche to a wire rack and let it cool to room temperature for at least 2 hours. Refrigerate the quiche until it is fully chilled, ideally overnight, before serving.
Removing the Transmission Pan on a 2001 Honda Accord
You may want to see also
Frequently asked questions
A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice.
A 9-inch springform pan is a common choice for quiche, but you can also use an 8-inch or 9 1/2-inch pan. The depth of the pan should be around 3 inches (7.5 cm).
After fitting the pastry dough to the springform pan, chill it. Line the dough with aluminium foil or plastic wrap and fill it with pie weights, dried beans, or rice to prevent the dough from collapsing during blind baking.
