The Secrets of Self-Crusting Quiches

Self-crusting quiches, although made without pastry crusts, form their own fairly firm outer layers as they cook. There are a few things to remember though, when making self-crusting quiches. For instance, it is better to use a metal pie plate or flan tin with a solid base, and not one that pushes out. Regardless of the finish of the dish, it should always be lightly oiled, or buttered. Also, take care to not mix the egg too much when you add the flour, or it may not form two layers as it cooks. Always bake at a high temperature to ensure that the crust browns well. Once cooked, leave to stand for about five minutes after removing from the oven, before turning out.