My new 9-inch ring mold
Or more specifically, it’s a 9×2″ round stainless steel cake ring. Yep, sans bottom—which I realize is kind of hard to tell in this photo—you need to put it on a cookie sheet to bake with.
As recommended by Michael Ruhlman in The Best Quiche, I’m very excited to try to make a better quiche.
Note: even though it looks like the sides are slanted, that’s just the effect of a wide angle lens up close. The sides are actually straight up and down.
2 comments
Pamela
I tried it (http://twitter.com/pamelaparker/status/3095994109) in a springform pan even though Ruhlman specifically recommended against it. Seemed to work pretty well, in my opinion. But make sure you allow PLENTY of time as it can take up to 2 hours just for the baking part (AFTER you bake the crust)!
justin
Ha, yeah I’m used to quiche taking 45-55 minutes, but wow, two hours. I can’t wait.