Wilton Perfect Results Professional Stoneware Tart Quiche Baker, 10-1/2-Inch
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- Microwave and dishwasher safe
- Elegant oven-to-table presentation: high-quality ceramic design
- Recipe included
- 10-1/2-Inch tart, quiche baker
Pie, Tart & Quiche Pans
This 10-1/2-inch tart/quiche pan is perfect for easy egg bakes or sweet treats. Traditional scalloped shape is iconic and easily recognizable. Packaging Recipe: Peach and Mascarpone Tart with Gingersnap Crust.
Wilton Perfect Results Professional Stoneware Tart Quiche Baker, 10-1/2-Inch
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1 pie crust (1/2 recipe of pie crust) 2 cups broccoli 3/4 cup cream 1/2 cup milk 2 large eggs Freshly grated nutmeg 2 ounces soft goat cheese Preheat oven to 400 degrees. Roll dough thinly on light floured work surface. Line 9-inch tart pan with removable bottom with dough. Line crust with parchment paper and will with pie weights or dried beans. Blind bake 20 minutes. Remove parchment and pie weights. While crust is baking, blanch broccoli in boiling salted water until tender crisp, about 4 minutes. Plunge into ice bath to stop cooking. Drain well and pat with paper towels. In a medium bowl, whisk together cream, milk, eggs, nutmeg and a pinch of salt and pepper. Line crust with broccoli and goat cheese. Pour cream mixture over top, filling crust almost to top. Place on a rimmed baking sheet and bake in oven until top is lightly brown and filling is set, about 30 to 35 minutes. Remove and let cool on a wire rack. Slice quiche into wedges and serve.
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