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crustless quiche help

allmannerofthingsallmannerofthings Posts: 752Member Member Posts: 752Member Member
in Recipes
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?

Replies

  • lynn_glenmontlynn_glenmont Posts: 7,559Member Member Posts: 7,559Member Member
    Did you grease the pan?
  • acpgeeacpgee Posts: 4,565Member Member Posts: 4,565Member Member
    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.

  • missysippy930missysippy930 Posts: 1,777Member Member Posts: 1,777Member Member
    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.
  • missysippy930missysippy930 Posts: 1,777Member Member Posts: 1,777Member Member
    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.
  • 52fifi52fifi Posts: 12Member Member Posts: 12Member Member
    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
    edited July 2018
  • laurenloportolaurenloporto Posts: 1Member Member Posts: 1Member Member
    Try a round glass Pyrex pie dish and use a vegetable spray. I make them all the time and never had any sticking issue.
  • AJB1014AJB1014 Posts: 1,293Member Member Posts: 1,293Member Member
    Second vote for parchment paper
  • confidenceinrainconfidenceinrain Posts: 104Member Member Posts: 104Member Member
    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.
  • jgnatcajgnatca Posts: 14,495Member Member Posts: 14,495Member Member
    Silicone all the way. I have silicone cupcake tins and silicone liners too. Nothing sticks. No buttering either.
  • acpgeeacpgee Posts: 4,565Member Member Posts: 4,565Member Member
    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.
  • allmannerofthingsallmannerofthings Posts: 752Member Member Posts: 752Member Member
    Thanks everyone - I am going to try the silicone.
  • denniscdunbardenniscdunbar Posts: 1Member Member Posts: 1Member Member
    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/
  • just_Tomekjust_Tomek Posts: 8,136Member Member Posts: 8,136Member Member
    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/

    lol OK.
  • cyncmtcyncmt Posts: 22Member Member Posts: 22Member Member
    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
  • MelG7777MelG7777 Posts: 6,328Member Member Posts: 6,328Member Member
    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/
  • VeggieMeg71VeggieMeg71 Posts: 84Member Member Posts: 84Member Member
    I use my cast iron skillet or a glass pie plate. For muffin size I use silicone liners.
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