Quiche pans are specially designed, straight-sided pans for making quiches or tarts (as in large pies) in.
The size ranges from 10 to 30 cm wide (4 to 12 inches). Smaller ones are sometimes called “tartlet pans.”
Unlike pie pans, quiche pans have straight edges as opposed to sloping ones. The straight side allows more crust and filling, and gives a professional look. The edges of the sides are often fluted, to make a fluted-edge crust.
The pans can be made of ceramic, metal or silicone. The metal can be tinned steel, black enamel-covered iron or non-stick. Tinned steel are the most common metal ones. Don’t mistake these for stainless steel: these are not dishwasher safe.
The pans can be either solid one-piece ones, or two-pieces ones with removable bottoms.
One-piece ones are usually ceramic: a classic design for a quiche pan is the one-piece, white ceramic dish. It can be harder to get the first slice out of one-piece ones, but some feel they get better crusts from baking in ceramic, and that ceramic bakes up to 5 minutes faster than metal.
Two-piece quiche pans are usually metal. They always have ridged edges, because the ridged-edge allows the pastry to loosen more easily. They can be round or rectangular. When your quiche or tart has finished cooking in a two-piece one, you remove it from the oven, then wearing an oven mitt press the bottom up. Then place it bottom and all on a flat, heat-safe surface for cooling or serving.