Quick Questions on ANYTHING part 2. Please read first post for links to other threads

chickaroonee

Quick question about quiche/flan. I thought I had a metal bottomed quiche tin, but it's actually glass. Everything I've read about making quiche says that you should use a metal tin...so what do people tend to use the glass ones for? I'm confusing myself here (doesn't take much!!)

maxdp

chickaroonee wrote: »

Quick question about quiche/flan. I thought I had a metal bottomed quiche tin, but it's actually glass. Everything I've read about making quiche says that you should use a metal tin...so what do people tend to use the glass ones for? I'm confusing myself here (doesn't take much!!)

Am not sure about that one. The only thing that comes to mind is that usually with the metal ones the base is separate so you can easily get the quiche out.

Savvy_Sue

maxdp wrote: »

Am not sure about that one. The only thing that comes to mind is that usually with the metal ones the base is separate so you can easily get the quiche out.

It's also a heat conducting thing: metal would conduct heat better than glass / china, so less danger of a soggy bottom.

chickaroonee

I thought that was why the metal one would be better, so does a glass one have any uses? Or should I donate it elsewhere?

Savvy_Sue

People do cook quiche in them, maybe they blind bake the case first to avoid the soggy bottom thing?

Penelope_Penguin

chickaroonee wrote: »

I thought that was why the metal one would be better, so does a glass one have any uses? Or should I donate it elsewhere?

I have a shallow glass pyrex dish - I use it for crumble, clafoutis, salad, coleslaw, gallete au chou, etc, etc, but not quiche

Penny. x

chickaroonee

Thanks Penny, just had to google clafoutis and gallete au chou! We do make crumble so will be good for that.

Penelope_Penguin

chickaroonee wrote: »

Thanks Penny, just had to google clafoutis and gallete au chou! We do make crumble so will be good for that.

I make clafoutis as it's good to use up the HG cherries, but you must try the gallette - even if you don't like cabbage, it's lovely :T

Penny. x

chickaroonee

I love cabbage and thought that recipe looked lovely - will def try it thanks

Wonder_Girl

chickaroonee wrote: »

Quick question about quiche/flan. I thought I had a metal bottomed quiche tin, but it's actually glass. Everything I've read about making quiche says that you should use a metal tin...so what do people tend to use the glass ones for? I'm confusing myself here (doesn't take much!!)

I have a shallow glass dish for quiche and it's always been fine, i don't blind bake the base and find it takes a little longer than the recipe says but they always taste good and i've never had a soggy bottom