Quiche Pans

The main difference between a quiche pan and a tart pan is the depth of the mold. The one pictured here is a good quality, heavy quiche mold with a removable bottom. It really needs to be because it needs to hold a good deal of filling duringv assembly and baking. It is good to have these in several sizes because of the many different recipes that call for their use.

The one pictured here seems to me to be the most practical size. They do come in many sizes from individual portiions to molds large enough for restaurant use.

This one is also good for many custard tart recipes that I have come across because of it's depth.

Quiche of any sort seems one of those ideal party foods. They can be filled with the classic fillings as you would for a Quiche Lorraine, but in reality you are only limited by your imagination, which is why Quiche keeps coming back into fashion every 10 or 15 years.