I see in your latest issue an article about mile high quiche. I have been experimenting with this method and I have a burning question. How can you create a mile high quiche in a tart pan with short sides? I have been using a 9 inch springform pan a la Thomas Keller and would really appreciate some insight. your filling sounds very nice but I am at a loss about the crust and how to achieve a high crust, also been having problems with the springform pan leaking!! Any suggestions you might offer would be much appreciated. I have seen various methods on the internet, for the springform pan, still with difficulty.
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COMMENTS
Tricia M.
December 17, 2020
What was the pan used in the episode?

Lynn ClarkMilk Street Staff
December 17, 2020
Hi Tricia - I'm not exactly sure what brand that one is, but it's a deep-dish tart or quiche pan similar to the one . Hope that helps! Best, Lynn C.

