"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 06-19-2011, 08:40 AM   #1
Head Chef
legend_018's Avatar
Join Date: Apr 2007
Location: NH
Posts: 1,188
Pan problem with mini quiches

ok made some lovely egg and swiss chard MINI muffins. Used pam for the pan. some of it stuck on the bottom, although I managed to get the muffins out.

I'm pretty sure I soaked the mini muffin pan right away, but it's been a real pan in the you know what trying to this cleaned. of course there mini muffins so there pretty small and it's real hard to get stuck egg off the bottom even if it's a little bit.

I would like to make these again, but this is something that could stop someone from making them again. Any ideas? Should I actually use mini muffin papers? Or would it stick to that?


My Blog
legend_018 is offline   Reply With Quote
Old 06-19-2011, 10:17 AM   #2
Chef Extraordinaire
Zhizara's Avatar
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
It's easier to pull the paper liner off of the muffin than clean the crevasses of the tin. I'd also spray the liners before filling. Don't make extra work for yourself.


If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 06-19-2011, 08:09 PM   #3
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,094
I'm a little confused. You mention muffins and quiche. If you are making quiche, with or without a crust, using Pam should work no problem. If they are muffins, Pam should still work, but I prefer to use papers as Zhizara mentioned, or butter to grease the pans.

Because the pans are so much smaller, the heat bakes them super fast and so the Pam bakes on quickly and therefore sticks to both the muffin and the pan. Bake them for less time and/or turn the temp down a little (i.e. 350 becomes 325). Ironically, this is the same technique (lower temp) I use for my larger cake tiers so that the center and the outside have more of a chance to cook together. But it works for mini cakes/muffins/etc. as well because there is so little area.

Hope this helps.
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:08 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.