On 2/2/2018 6:36 PM, Julie Bove wrote:
> 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?

The mistake was trying to modify the recipe. I read the recipe. Olive
oil for quiche, crustless or not, is a mistake. It did not specify
olive oil to grease unlined muffin tin cups.

It sounds like you used paper liners like you remembered from whenever.
The cheap paper liners you can buy for kids cupcakes? Not suitable for
this recipe.

Jill