At the bottom of my kitchen drawer I found a shiny tin, made-in-France, old cooking dish which I believe is called a QUICHE or TART MOULD
with a removable bottom
- a flat, thin disk.
This cooking dish has large flutes and flares outwards
. That is, at the top it is 8" and at the bottom it is 6.5 inches. This pan is about 2" deep.
I've never used it before, so I tried to make a standard-issue vegetable & egg quiche.
The pastry crust stayed stuck to the top of the flutes and I had to carefully carve it out.
Same thing happened with an ordinary cake
that I made. I buttered the bottom and sides and sprinkled bread crumbs. The cake rose slightly over level.
Can someone advise, please? What are you supposed to bake in these things so that they'll come out easily?
Obviously, I don't know what these things were designed for...