Quiche Crust


I was looking through the May issue of Martha Stewart Living Magazine (I hope you’ve read page 4!) and came across a great article on quiche. I love quiche – it’s so filling, you can customize it to your liking with what you put inside, and you can eat it at any meal, at any temperature. Anyway, so the part of the article that intrigued me was using a springform pan to make your quiche instead of a pie plate. Interesting! So that’s how bakeries get that high, straight edge of crust in their quiche. I had to try it immediately and show you how it went.


We had ingredients to make a quiche with ham, peppers, onions, and a little cheese but you fill it how you want – let’s just focus on the crust (do reference Martha’s basic springform pan quiche recipe for measurements, you need more custard to fill the springform crust quiche). I used a pre-made dough from Trader Joe’s that honestly didn’t work out too well for the springform pan. The crust was very crumbly and dry once blind baked and therefore the egg seeped out while baking and we didn’t get as full and fluffy of a quiche as was to be expected. But it still tasted great, and that’s what matters, right? When I make this again I will use a better dough and honestly, we need a better springform pan because I’ve had cheesecakes leak out of this one, too – no good!


Overall, I would recommend trying the springform pan quiche, it creates a bigger quiche full of light fluffy egg custard. I am eating a big piece for lunch today with a little salad on the side. Enjoy!

2 thoughts on “Quiche Crust

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