"Julie Bove" > wrote in message
news
> And yes, I can hear the snide comments rearing their ugly heads now.
> Anyhoo...
>
> Some years back I made crustless quiches for people on the South Beach
> diet. I got the recipe from their book. It said to line the muffin tins
> with muffin tin papers. I did that but much of the quiche stuck to the
> paper like glue. If the person tried to eat it all, they got paper in
> their mouth so they could only eat the center of it.
>
> Yesterday, I made this recipe which I think is the same as what I made
> before.
>
> http://www.momables.com/crustless-br...uiche-muffins/
>
> I don't have the silicone inserts and am unlikely to buy them. Instead, I
> greased the tins with olive oil. The first batch stuck very badly. I
> thought maybe I needed more oil. Subsequent batches mostly still stuck.
> Once in a while I would get a few that either didn't stick or stuck very
> little but most were like they were welded to the pan. And I played hell
> trying to get them out of the tins.
>
> What did I do wrong?

Use a non-stick pan. And I would think a quiche would not benefit from the
flavor of olive oil. Heat the pan first, then grease with something like
Crisco.



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