| iDuckie
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Hubby and I absolutely love this, and it allows me to make a lot at one time and store it for a few days.
One question I have though is, when I made it, I sprayed the pan with Pam, but the egg still stuck to the bottom of the pan. Does anyone have any ideas on how to get it to not stick? We're losing some extra food from it, not to mention a messy clean up! |
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Sat Apr 05, 2008 7:48 pm |
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| nygirl22
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| Hmm... maybe a newer pan (nonstick) would be a good idea? I'm not sure.. but I made it once in a regular nonstick pan and didn't have a problem.. and then again made it in silicone muffin pan/s and that worked great. |
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Sat Apr 05, 2008 8:40 pm |
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| RedRox
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| I seem to think we used the aluminum sided muffin tin liners. They still stuck to those a bit, but could at least scrape off and clean up was easier. |
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Sat Apr 05, 2008 9:21 pm |
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| kendyluv
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I strongly advise getting silicone baking cups or a baking pan.
I threw away two sets of muffin tins making quiche cups before I finally bought a set of silicone ones.
The little quiches just FLEW out of there... and the only clean-up was wiping the cups off with soapy water!
I am now a silicone lover!! |
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Thu Apr 17, 2008 8:47 pm |
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| Magna
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kendyluv wrote: I strongly advise getting silicone baking cups or a baking pan.
I threw away two sets of muffin tins making quiche cups before I finally bought a set of silicone ones.
The little quiches just FLEW out of there... and the only clean-up was wiping the cups off with soapy water!
I am now a silicone lover!!
The individual cups make for easy storage - just put one or two quiches (still in the silicone cup) into a sandwich-sized Ziploc bag. You can leave them in the silicone cup to warm them up in the microwave. When you're cooking the whole batch, they're also easier to fit onto a microwave turntable than a whole silicone muffin pan. |
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Thu Apr 17, 2008 10:36 pm |
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| recipelover
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| You can also pour the entire thing into a pie dish. Then just cut them into single serving pieces and refrigerate or freeze that way. |
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Sat Apr 19, 2008 7:27 pm |
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