crustless quiche help

allmannerofthings

I like the crust less quiche for getting in protein without too many calories but every time I make it its sticks in whatever baking pan I use. I have ruined a muffin pan and a cake pan already - both were theoretically non-stick. Any suggestions?

lynn_glenmont

Did you grease the pan?

acpgee

Rescue your old pans by soaking in hot water where you have dissolved a few tablespoons of bicarbonate of soda.

The only pans I have found to be truly non stick are the new generation of stone pans which I don't need to grease for eggs or pancakes.

https://www.stonefryingpans.com/5-best-stone-frying-pan-brands/

I don't like 1st generation tefal non stick due to noxious fumes when overheated. The 2nd generation porcelain coated pans lose there non stick properties after a few months because they are easily damaged. Tempered cast iron should be okay, but are somewhat high maintenance.

missysippy930

I use butter and spread it in a pan with a paper towel. I use about 1/2 TBSP. After I Have the butter evenly coated in the pan, I sprinkle panko bread crumbs in the pan and shake it to evenly coat. Then fill with eggs, chopped veggies, meat and cheese if desired. The panko and butter add minimal calories and I never have issues with sticking.

missysippy930

Also, for the muffin pan, I use cupcake liners. They have ones made out of tin foil that work awesome.
Bonus, if you are careful filling, hardly any clean up at all, and package in a gallon zip loc freezer bag and you can take out as needed, thaw overnight in the fridge. Remember to remove from cupcake liner before you microwave as the foil arcs in the microwave. The paper cupcake liners get soggy when thawed, but work well for immediate use.

52fifi

Hi I love these quiches and after several ruined baking tins of various shapes and sized I tried using a square brownie tin and line the bottom with grease proof paper and have never had a sticking issue since.

Hope this helps

laurenloporto

Try a round glass Pyrex pie dish and use a vegetable spray. I make them all the time and never had any sticking issue.

AJB1014

Second vote for parchment paper

confidenceinrain

I also use cupcake liners!

The advantage of this for me is that I will limit how many I eat, as opposed to having quite a large slice from a full sized quiche.

jgnatca

Silicone all the way. I have silicone cupcake tins and silicone liners too. Nothing sticks. No buttering either.

acpgee

jgnatca wrote: »

Silicone all the way. I have silicone cupcake tins and silicone liners too. Nothing sticks. No buttering either.

I love the non stick of silicon but am saddened by the lack of browning. In our house, we fight for the crunchy corner pieces of lasagna but silicon eliminates those.

allmannerofthings

Thanks everyone - I am going to try the silicone.

denniscdunbar

I would throw out any Teflon pans with scratches and just use cast-iron pans or muffin tins. These pans are a health risk and shouldn't be allowed.https://thestorefrontcompany.com/

cyncmt

Parchment paper keeps everything clean and easy. Just line the pan and let excess hang over side ots fine as long as its npt toucking elements. Easy release and clean up

MelG7777

Could you modify this? Or do you think it would still be too high in calories for you?

https://www.allrecipes.com/recipe/21551/quick-quiche/

VeggieMeg71

I use my cast iron skillet or a glass pie plate. For muffin size I use silicone liners.