Tinplate bakeware - Need To Line?

Lily-Lu

Hi all,

This baking pastry lark is all a bit new to me, seeing as I've done very little of it over the years. I recently bought a couple of tinplate 'loose bottom' quiche tins. I've done a couple in non-stick tins before, but never used tinplate tins.
So, what I'm wondering is, do I need to line these first, and if so, what with? I have some baking parchment and greaseproof paper..... Or will just greasing them suffice?

Over to you baking gurus:D

demented_2

Hi, If your quiche tins are new, just grease them as normal. If they have been used and are abit tatty looking, then just put tinfoil around the loose base bit and scrub up the fluted surround, grease the tin and surround as you would normally do, if that makes sense. I have got some very used quiche tins and always encase the base with tinfoil. My OH used to be a chef and has always done that, Kitchens cannot always afford new baking tins etc. Good luck and have a stress free Christmas... demented:D

Lily-Lu

Thanks so much for the reply, Demented. They are new ones, so I'll see how they do without a lining. Great tip about the tinfoil - thanks:T

demented_2

Hi Lily-lu. Your welcome, as they are new tins, all you have to do is grease the base and the fluted surround well, as long as your pastry case does not have any holes in it you should be fine, don't forget to put the quiche tin on to a hot flat tray when you put it in the oven, that helps cook the bottom of the quiche and also if there are any leaks, the flat tray stops the oven getting messy. If you need any other help, just ask. demented