Choosing the Best Stone for Baking Quiche: Expert Advice from a Stoneware Store

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Discussion Overview

The thread centers around selecting the best stoneware for baking quiche, with participants sharing their personal experiences and preferences regarding different types of baking dishes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions making a broccoli and ham quiche in a deep dish baker, noting it worked well and looked appealing.
  • Another participant suggests the deep dish baker, highlighting its beauty and mentioning the need for a pre-baked crust.
  • One user proposes the Fluted Pan/Tart baking set, emphasizing its easy release bottom and the inclusion of tools and recipe cards.
  • Another participant shares their experience using the Tart/Quiche Pan with Fluting Tool, stating it is easier to serve and looks elegant.
  • One participant notes that they have always made quiche in a pie plate, finding it to be a wonderful option.
  • Another participant agrees that the pie plate is the best fit for quiche, sharing their experience making a crustless quiche for a family member.

Areas of Agreement / Disagreement

Some participants agree that the pie plate is a suitable option for quiche, while others advocate for the deep dish baker or the Fluted Pan/Tart baking set. No clear consensus emerges regarding the best choice.

Contextual Notes

Participants share their personal experiences with various baking dishes, focusing on aesthetics, ease of use, and specific recipe considerations.

Who May Find This Useful

Consultants and community members interested in baking quiche may find the shared experiences and preferences helpful in selecting the appropriate stoneware.

chefjeanine
chefjeanine
Gold Member
Messages
2,978
Just got a question from a customer who wants to buy a piece of stoneware for making quiche. Not my forte. Anyone have advice on which stone would be best.

Here’s her message to me:

Hello Jeanine,

I was invited to Gina's show and will not be able to attend, although I do have a question. I would like to purchase a dish in which to bake a quiche. I really like the cranberry stoneware collection, although it is not necessary for the dish to be from that collection. Not being able to see the collection in person, I am limited to the catalog descriptions and pictures. My concern is getting the best-suited dish. Would you please have any suggestions? Thank you so much in advance for your time and advise.

Sincerely,
Teres

Thanks to anyone and everyone who can help!
 
i made a broccoli and ham quiche in the deep dish baker a few months ago. worked perfect and looked very pretty. it wasnt the cranberry or anything.
 
I would suggest the deep dish baker as well. The cranberry one is so beautiful. Usually it is made in a ceramic fluted dish like the metal tart one we have with the removeable bottom. The draw back would be she would need to make pre-baked savory (no sugar added) pie or pastry crust, then add her quich filling.

It can be done both ways.

I hope this helps :)
 
why not offer theFluted Pan/Tart baking set? It has the easy release bottom the tools and all and then suggest recipes cards to go with it?
 
the one i made was in the new stoneware cookbook and i am almost positive i didnt have to use a crust. (maybe on the top??) i will look it up and see. that was my first time making it and i wanted something that was fool proof since it was for the church. let me check it out and i will let you know if youre interested.
 
I use...the Tart/Quiche Pan with Fluting Tool for my quiche! Hence the name! :D I do like this much better for quiche than stoneware. It is so much easier to serve and it still looks elegant!

Just my 2 cents
 
Fluted Pan/Tart baking set? It has the easy release bottom the tools and all and then suggest recipes cards to go with it?


Aldea,

Yes, that is the one. The reason I make a crust with it is so that it stands alone. I honestly haven't tried a PC recipe for quiche so I don't know what the batter looks like. My recipe batter is liquid and poured in so, if there weren't a crust it would leak in the fluted pan with release bottom.
 
A quiche would be pretty in the Deep Dish Pie Plate.
 
The deep dish pie plate is the one for quiche. Quiche is traditionally made in a pie plate so you will not have to adapt the crust like you would in the deep dish baker.
 
I have always made mine in the pie plate, and it is wonderful! :D
 
I would agree that the pie pan would be the best fit for a quiche. I make a crustless quiche all the time for my Mom who does not like the crust. I slice and saute seasonal vegetables to add to the egg/cheese mixture so it is more healthy for her.

She loves the crustless quiche.
 

Frequently Asked Questions

1. What type of stoneware is best for baking quiche?

The best type of stoneware for baking quiche is one that is made from high-quality clay and has a smooth, non-porous surface. Look for stoneware that is specifically designed for baking, as it will provide even heat distribution and help achieve a perfectly cooked crust.

2. Should I choose a glazed or unglazed stone for my quiche?

Both glazed and unglazed stoneware can be used for baking quiche, but unglazed stoneware is often preferred for its ability to absorb moisture and create a crispier crust. However, glazed stoneware is easier to clean and may be more convenient for some bakers.

3. How do I care for my stoneware after baking quiche?

To care for your stoneware, avoid using soap or harsh detergents, as they can damage the surface. Instead, let the stone cool completely, then scrape off any food residue with a spatula and rinse it with warm water. For stubborn stains, you can use a paste of baking soda and water.

4. Can I use my stoneware for other types of baking besides quiche?

Absolutely! Stoneware is versatile and can be used for a variety of baked goods, including pies, casseroles, and bread. Its ability to retain heat makes it ideal for many baking applications, so feel free to experiment with different recipes.

5. How do I prevent my quiche from sticking to the stoneware?

To prevent sticking, it’s important to properly prepare your stoneware before baking. You can lightly grease the surface with oil or butter, or use parchment paper for easy removal. Additionally, preheating the stoneware can help create a non-stick surface for your quiche.

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