How to make tarts and quiches that don’t stick to the pan plus a recipe for umami miso quiches and how to garnish them with spring produce.
I love the impressive, self contained look of a tart or quiche. The perfect thickness of crust that stands on its own with a light ruffle says refined but homemade. It creates a flat, framed canvas for toppings. In a tart, like this lemon curd tart we love, or our berry meringue tart, it could be slices of fruit or meringue. On a quiche, it could be a myriad of spring produce (it’s all about the toppings).
The main problem with quiches or tart crusts? They are hard to get out of a pan. They stick. They crumble. They break.
Except when they don’t. Truly, it comes down to the pan. You can have a mediocre store bought crust, but you need a springform style separate base and sides to your pan like these I’m using from non-stick tart pans from Gourmia.
FLAWLESS release of the crust.
While you can use your favorite quiche recipe and take inspiration from our produce styling on top, I urge you to add some miso to your blend. It’s umami, savory and gives the quiche a bit more than a strong reliance on bacon, onion and cheese.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.