Emilie Meyer
Quiche is a French dish that combines a buttery crust with a savoury custard filling. It can be made with various ingredients, including vegetables, cheese, meat, and seafood. While a traditional quiche is baked in a shallow tart pan, it can also be made in a springform pan, which is deeper than a standard tart or pie pan. Using a springform pan allows for a taller quiche with a high crust and a deep filling. This gives an impressive, showy result, perfect for a brunch party.
| Characteristics | Values |
|---|---|
| Pan type | Springform pan |
| Pan shape | Round |
| Pan depth | Deep |
| Crust type | Buttery, pastry |
| Crust thickness | Thick |
| Crust texture | Flaky |
| Filling type | Savory custard |
| Filling ingredients | Vegetables, cheese, meat, seafood |
| Filling consistency | Thick and creamy |
| Baking temperature | 325-400°F |
| Baking time | 1 hour 30 minutes to 2 hours |
| Cooling time | 10 minutes |
| Serving temperature | Warm or room temperature |
Explore related products
$15.99 $20.99
What You'll Learn
Deep-dish quiche recipes for a springform pan
Quiche is a French tart with a buttery crust filled with savoury custard 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. It can be served warm or at room temperature and is an ideal brunch or supper dish.
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.
Ingredients
- Flour
- Salt
- Eggs
- Milk
- Cream
- Nutmeg
- Shallots
- Swiss chard
- Bacon
- Cheese
Method
- In the bowl of a food processor, combine the flour and salt and pulse 10 times to combine and lighten.
- Place the dough on the work surface. With the rolling pin, roll outward to form a circle, turning the dough slightly to ensure that it won't stick, until it is 6 inches wider than the diameter of the bottom of the 9- or 9 1/2-inch springform pan.
- Fold in half into a semicircle and lift with your hands or by rolling it onto the rolling pin.
- Centre it on the pan and tuck the dough into the edge and up over the top, making sure not to pull or yank while fitting the dough.
- Trim the top edge or flute decoratively if desired.
- Using a fork, poke the bottom and sides of the crust about 12 times.
- Line completely with parchment paper, making sure no small crevices are uncovered and leaving an overhang of 6 inches of parchment on either side.
- Cover the dough with plastic and chill in the freezer for 30 minutes.
- Set a rack in the middle of the oven and preheat the oven to 375°F.
- Line the dough with aluminium foil and fill the pan to the brim with pie weights, dried beans, or rice (about 6 cups of pie weights; don't skimp on the pie weights or the sides of your crust might collapse!)
- Set the pan on a baking sheet and bake for 30 minutes.
- Check that the crust, and then continue checking every 10 to 15 minutes until the visible parts of the crust are golden brown.
- In a large mixing bowl, whisk the eggs. Add the milk, cream, salt, pepper, and nutmeg and whisk well.
- Add half of each of the reserved shallots, chard, bacon and half of the cheese and mix gently to combine.
- Place half of the remaining shredded cheese on the bottom of the crust. Top with all of the remaining bacon, shallots, and chard.
- With a ladle, scoop the egg mixture into the quiche.
- Return the foil ring around the top edge of the dough to prevent over-browning.
- Immediately place in the oven on the baking sheet 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 without runny egg.
- The quiche will be quite soft, but do not return it to the oven; it will continue to cook while it cools, and overcooking will dry it out.
- Cool for 10 minutes in the pan before removing the springform and serving.
Caramelizing Fruit: A Quick, Easy Pan Method
You may want to see also
Explore related products
How to line a springform pan with pastry
Springform pans are a unique type of bakeware with a round base and high sides. They come in two pieces: a bottom plate and an adjustable ring that forms the sides of a cake or torte and fits onto the base with the help of a spring or clamp.
- Place the dough on a work surface and use a rolling pin to roll it out into a circle. The dough should be about 6 inches wider than the diameter of the bottom of your springform pan.
- Fold the dough in half to form a semicircle, then lift it with your hands or by rolling it onto a rolling pin.
- Center the dough in the pan and gently tuck it into the edges and up the sides, being careful not to pull or yank the dough. Ensure that the dough is thoroughly sealed and try to avoid tearing it.
- Using a fork, poke the bottom and sides of the crust about 12 times. This will prevent the formation of air bubbles during baking.
- Line the pan with parchment paper or plastic wrap, leaving enough material hanging outside the pan to create a sling for your pastry when it is removed from the pan. You can also use pre-cut parchment paper circles or cut your own parchment paper to fit the round bottom of the pan.
- Place the pastry dough into the springform pan and chill it in the freezer for about 30 minutes.
- Line the chilled dough with aluminium 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 springform pan on a baking sheet and set it in the oven. Bake the crust until it is golden brown, checking it every 10 to 15 minutes.
By following these steps, you can successfully line a springform pan with pastry and create a stable base for your quiche or other baked goods.
Stainless Steel Pans: Cooking Without Sticking
You may want to see also
Explore related products
How to avoid pastry sticking to the pan
Yes, you can make quiche in a springform pan. Springform pans are great for making cheesecakes, tarts, pies, and even frozen desserts. They are also useful for baking deep-dish quiches. The benefit of using a springform pan is that it can be easily removed, thanks to its removable sides.
To avoid pastry sticking to the springform pan, you can try the following:
- Line the pan with parchment paper, leaving enough material hanging outside the pan to create a sling for your pastry, making it easier to remove from the pan.
- Use acetate cake collars, which can be peeled away, washed, and reused. They help prevent the pastry from sticking to the sides of the pan.
- Grease the pan with a non-stick vegetable spray, butter, or vegetable shortening to prevent sticking.
- Use homemade "cake goop" made by mixing equal parts vegetable shortening, flour, and vegetable oil. Paint this mixture onto your pan with a pastry brush.
- Dust the pan with confectioners' sugar, cocoa powder, or flour. However, be aware that the cornstarch in the sugar can mix with the cake batter and turn into glue.
- Choose a higher-quality pan to avoid leaking issues and reduce the chance of future problems.
Removing Oil Pan from a BMW 328i: Step-by-Step Guide
You may want to see also
Explore related products
How to adjust a crust recipe for a springform pan
A springform pan is a round pan with a removable side and bottom. The side of the pan is attached with a clamp, allowing you to remove the sides of the pan easily. Springform pans come in a variety of sizes, from 8 inches to 12 inches in diameter.
When adjusting a crust recipe for a springform pan, there are a few things to keep in mind. First, make sure you have enough dough to fit the pan. The dough should be rolled out into a circle that is 6 inches wider than the diameter of the bottom of the pan. This will ensure that the dough fits snugly into the pan and up the sides.
Once the dough is in the pan, it is important to chill it before baking. This will help the dough hold its shape and prevent it from collapsing. Line the dough with foil or plastic wrap and fill it with pie weights, dried beans, or rice to weigh it down. Place the pan on a baking sheet and bake at 375°F for 30 minutes, then check the crust and continue baking until it is golden brown.
If you are making a no-bake crust, you can freeze the crust before adding the filling to prevent it from tearing. For a baked crust, it is important to par-bake the crust before filling it. This will ensure that both the crust and filling are cooked perfectly.
Additionally, when adjusting a crust recipe for a springform pan, you may need to make changes to the baking time and temperature. The crust may bake at a different rate depending on the type of pan used. It is important to keep an eye on the crust and adjust the baking time as needed.
Finally, when removing the quiche from the springform pan, be sure to let it cool for at least 10 minutes before releasing the spring and removing the sides of the pan. This will help ensure that the quiche holds its shape and doesn't fall apart.
Simple Techniques to Clean Your Ming Pans
You may want to see also
Explore related products
How to remove a quiche from a springform pan
Yes, you can make quiche in a springform pan. This type of pan is much deeper than a tart pan or pie plate, allowing you to create a deep, impressive quiche with a high crust.
- Allow the quiche to cool for at least 10 minutes in the pan. This helps to prevent overcooking and makes the quiche easier to handle.
- Before removing the springform pan ring, use a knife to cut the pastry shell along the top edge of the pan. This step ensures that the crust is flush with the top of the pan and facilitates easy removal.
- Carefully unlock and remove the springform pan ring by slowly expanding it outwards. Take your time with this step to avoid any cracking or damage to the crust.
- Use a spatula to gently release the quiche from the bottom of the pan. Gently slide the spatula between the pan and the baked crust to ensure that the quiche is not stuck to the pan.
- Transfer the quiche to a serving plate or cutting board. Handle the quiche carefully to prevent any accidental breakage or crumbling of the crust.
- Cut the quiche into wedges or desired portions. Use a sharp knife to ensure clean cuts, and consider wiping the knife with a warm, damp cloth between slices for easier cutting.
By following these steps, you can successfully remove your quiche from a springform pan, showcasing your impressive creation while also ensuring ease of serving. Enjoy your delicious homemade quiche!
Cornbread Conundrum: Pan Size for Perfect Baking
You may want to see also
Frequently asked questions
Yes, you can make quiche in a springform pan. Springform pans are deeper than tart pans or pie plates, and they have removable sides, so you can showcase your quiche.
A 9-inch springform pan is a common size for quiche, but you can also use a 9 1/2-inch or 8-inch pan.
First, roll out your pastry dough and fit it to the springform pan. Chill the dough in the pan for at least 30 minutes. Then, line the dough with foil and fill it with pie weights, dried beans, or rice before par-baking it. Once the crust is golden brown, remove the weights and fill it with your quiche custard. Bake the quiche for about 1 1/2 hours, or until the custard is just barely set in the centre.
Before removing the springform pan, use a serrated knife to cut the pastry shell so that it’s flush with the top of the pan. Then, carefully remove the springform ring. You can also run a small spatula between the pan and the baked crust to ensure it releases from the pan before removing the pan latch.
