QUICK HELP: Quiche Pan...

[Emme]

Hey, so I planned to make quiche tonight, but realized somebody borrowed my glass dish. I considered using my creme brulee ramekins, but they're both too small, and I don't have enough. Push comes to shove, I'll use my muffin tins, but I wanted to be sure first about my cake pan... Since it's dark, it would be a bad idea to use it for quiche, right? It'll conduct too much heat in the wrong way? I open to any suggestions!

TIA!

[Emme]

To report back, they worked out really well...

I did Roasted Corn and Green Chile mini quiches in my muffin tin. I am not a big corn fan myself, but was having my mom over for dinner, and I didn't want to make fish again, as she's pretty picky about that.

I took sweet corn, and took some off of the cob, and roasted it at 375 for maybe half an hour, stirring occasionally. I roasted a head of garlic, and also sauteed some sweet onion in a pan. Then i took some raw corn and pureed it in the food processor. I beat egg whites with rice milk and the corn puree. Then I mixed in some roasted garlic cloves (til they disappeared), some of the sauteed onions, some of the roasted corn, and some diced green chiles. Sprayed the muffin tins with PAM, then sprinkled with just a dusting of cornmeal. Poured in my egg mixture. Baked at 350 for about 12 minutes to start. While they were cooking, I added some chopped cilantro to the pan with the leftover sauteed onion, and cooked the cilantro til it sweetened. After 12 minutes or so, I topped the quiches with the cilantro and onion mixture, then finished cooking from maybe another 15 minutes or so. Plated some romaine hearts. Put a pile of finely sliced and roasted chayote squash in the center, then topped with a couple of the mini quiches and sprinkled mom's with the leftover roasted corn. (she had her lettuce drizzled with lemon, olive oil, S &P; me my own concoction.) a rousing success, so THANKS!

[eight_inch_pestle]

Glad it worked out. Just out of curiosity..."green chiles" is pretty vague: serranos and poblanos would obviously make entirely different dishes. What did ya use?

[Emme]

Just basic green chile peppers. I didn't want to add serious heat, as I don't care for uber-spicy. They still had a decent enough kick/bite to them. I sent 2 leftovers home for my tepdad, and he said he would have liked a little bit more of the chiles, but personally I liked them as they were. He can add chiles to his own recipe ;)

[eight_inch_pestle]

Cake pan should be OK. If you have one, a spring-form cake pan would be even better, for ease of removal/slicing.

And do the thin-bladed knife or toothpick test a few minutes earlier than usual.

[greygarious]

Feel free to use the cake pan, realizing that the slices may be a little tough to remove in one piece. I'd line the pan with aluminum foil, leaving a lot hanging over so that you can VERY quickly and carefully lift the whole thing out and onto a platter, preferably with a second set of hands to help. You might want to reduce the heat by 25 degrees, and check on it a few times.

[Emme]

thanks! i may use parchment so it's smoother, but same end i suppose. it's a little tougher because i'm doing an essentially crustless quiche, just with a dusting of cornmeal on the bottom...