Flan/Quiche woes

[duc748]

So I made a savoury flan thing for Xmas Day. It tasted OK, but it reminded me why I haven't made one in years: how the hell do you stop the pastry case sticking to the tin like sh*t to a blanket, despite diligent greasing with butter? Are those rubbery silicon pans any good? Is that the answer? Or lining the tin with silicon/greaseproof paper maybe?

I use a ceramic quiche dish. I’ve never had any base stick in those.

Interesting, thanks. I don't have a ceramic quiche dish as such, but I've got a rectangular slightly deeper one I use for pasta bakes etc, I could try in that next time I guess.

You mention buttering the tin - are you also flouring every nook and cranny? Also, letting rest for five or so minutes before removing.

I use a loose bottomed tart tin. Never any problems with sticking - I butter it first.

I double line with grease proof. Lifts right out, means that any leaks are contained, and often means there’s no need to wash the tin…

Loose bottomed tin, plenty of buttering, all good

I recently bought a loose bottomed flan tin. It's got quite sharp edges so you can get perfect edges on your flan, it's full of little holes which helps your pastry crisp up and so far it's been totally non stick (although I don't put it in the dishwasher). I've seen them in various sizes in a number of shops. They're not expensive. Worked for me every time - havent needed to grease or flour.

I've actually got a loose base tin, but I didn't use it cos it's a bit big. Next time... 🙂

Cake release! Changed my life

What pastry are you using? I don't find pastry things need any greasing as most pastry recipes are half fat at least. Is it because the filling is leaking out of the pie and that's what is causing the sticking?

Ordinary, half plain, half wholemeal. Don't think leakage was the issue, but hard to be certain.

I think greasing the tin could be the problem.
I use a loose-bottomed quiche tin, never grease it & never have a problem with sticking.
I also pre-heat a baking tray & put the tin on that before blind-baking - never a soggy bottom , LOL.

One thing I would do, I think, if I ever bothered again! 😀would be to check that the pastry case will get out of the tin straight after blind baking, and before the filling is added.

@Georgyporky

Do you flour your loose-bottomed tin that you don't grease, or nothing at all?

@duc748 Nothing at all.

Loose bottomed fluted flan tin and baking parchment.

I did a quiche for Christmas Eve and it came out of the tin beautifully and the baking parchment peeled off easily too.

You draw round the loose bottom of the tin and cut out the baking parchment to that shape and size.

I use a metal, loose-bottomed, fluted tin and mine never sticks. I don't line, grease or flour the tin! I find that shortcrust pastry has a high enough fat content that it doesn't really stick.