Here is a smart, unexpected tip from reader Jess, who recently made our recipe for Make-Ahead Crustless Mini Quiches. Her quiches stuck to her muffin pan terribly, and she thought she was going to lose the whole batch. But a smart idea saved them — read on to see what she did!
I wanted to share a tip I discovered. (I might not be the first to discover this.)
My daughter wanted to have a tea party for her friends this week. Your mini-quiche recipe looked perfect, especially since one friend can't have gluten. I decided to make them ahead and re-heat them on party day. Unfortunately they stuck to the pans terribly. I could not get them out.
I don't know if I didn't cook them long enough, if I didn't oil the pans enough or what. They are so fluffy on the inside there was no getting them out without ripping them to pieces. I figured I would have to try again the day of party.
Then it occurred to me that maybe I could try freezing them and see if I could get them out of the pans easier if they were frozen.
Well, it worked like a charm! I still needed to loosen them from the pan with a paring knife, then I could pry them out and they looked perfect!
It was a simple matter to warm them up on a baking sheet after that.
One word of warning: after having success getting the first mini-quiche out, I was too eager prying the second one out of the pan and I snapped the tip of my favorite paring knife clean off! So, pry carefully, those frozen quiche are as hard as rocks!
If you have something stuck in a pan, you just may be able to salvage it by freezing it!
What a great tip! We could see how this could apply to cupcakes, muffins, and cakes, as well as eggy baked things like quiche. Has anyone ever tried this? How did it work out?
Related: Make-Ahead Recipe: Crustless Mini-Quiches
(Image: Liz Vidyarthi)