mile high quiche
I see in your latest issue an article about mile high quiche. I have been experimenting with this method and I have a burning question. How can you create a mile high quiche in a tart pan with short sides? I have been using a 9 inch springform pan a la Thomas Keller and would really appreciate some insight. your filling sounds very nice but I am at a loss about the crust and how to achieve a high crust, also been having problems with the springform pan leaking!! Any suggestions you might offer would be much appreciated. I have seen various methods on the internet, for the springform pan, still with difficulty.
Comments
Hi Linda - I spoke with the recipe developer, Diane Unger, and she didn't think there was any way to make a "mile high" quiche in a standard tart pan. As for leaks in your springform pan, I've had luck with blind baking the crust and then brushing the crust with egg white to create a layer of protection between the custard and the crust (this is a good tip for any blind-baked custard pie crust). I would also line the outside of the springform pan with tin foil just in case. Hope that helps! Best, Lynn C.
What was the pan used in the episode?
Hi Tricia - I'm not exactly sure what brand that one is, but it's a deep-dish tart or quiche pan similar to the one here. Hope that helps! Best, Lynn C.