Why You Should Never Bake Quiche In A Pie Pan - Tasting Table

A springform pan is a much better choice for quiche, considering it is much deeper which yields a silkier crust with less risk of overbaking, according to Andrew Zimmerman. While most home cooks use a pie plate for their quiche, purists would consider this sacrilegious, as Food & Wine points out. Other chefs, such as Thomas Keller, also prefer a springform pan to a pie plate, seeing that you can remove the sides once the dish has cooled, to really show off your work.

A pie plate has slanted edges, meaning the distance from the pie crust to the top of the filling is different around the sides versus the center. This leads to uneven cooking, with the potential for overbaked edges and an underbaked center. The two-inch deep springform pan will cook your quiche evenly and give the ultimate mile-high slice that you order at brunch, making you feel like a pro in your own home. In fact, it requires a bit more filling, making each slice a little more decadent.

If you don't own a springform pan and need to whip this up quickly, Zimmerman suggests a make-shift alternative by lining a two-inch high metal pastry ring with parchment paper and setting it on a baking sheet (via RealSimple). Voila! In no time, you'll be hosting brunch in the comfort of your own home.