is there suck a thing like this? similar to a muffin tin?

[Anonymous]

We bake quiches all the time for brunches/guests. I used to use a pie pan, but have since found that it is easier to just bake mini, individual servings in muffin tins. But I wonder if there is something that would help me make them like in the shape of a pie piece without the mess? Does that make sense? Like for instance a muffin tin that is in the shape of pie pieces?

[Anonymous]

http://www.overstock.com/Crafts-Sewing/Mini-Tart-Pan-12-Cavity/9475371/product.html

[Anonymous]

Or http://www.worldmarket.com/product/non-stick+tart+and+mini+quiche+pan.do?camp=ppc%3AGooglePLA%3Anone%3A96165603179custom4tabletop_kitchen%26custom0bakeware&adpos=1o2&creative=50632185539&device=c&matchtype=&network=g&gclid=Cj0KEQjw5syiBRCwxPbE6o_MsK4BEiQAUowjpqpFxa1eIiXXTBb7BNBVmVJ9tprfqocZH_tPpQlXCGAaAgMK8P8HAQ

[Anonymous]

You want one of the following:

mini pie pans
mini tart pans

Or you can use ramekins. Many options. Google one of these options and you can find the one that suits your tastes best. Many of the mini pie/tart pans come in sets of 4 or 6 so you can make multiple individual ones simultaneously.

[Anonymous]

I think OP wants something that makes them come out in triangles, not circles.

[Anonymous]

OP here- thanks so much (and the title shouldn't have "suck" in it, by the way... shows how my day is going thus far!).

I actually don't typically use pie crust- I guess that makes the quiche technically fritattas? So I would the little rippled edges don't work for me...

I wonder if making and serving in the ramekins would be a good idea...

[Anonymous]

http://www.amazon.com/gp/aw/d/B008JLSS88/ref=mp_s_a_1_1?qid=1414771156&sr=8-1&pi=SX200_QL40

No rippled edges

[Anonymous]

Anonymous wrote:I think OP wants something that makes them come out in triangles, not circles.

Yes! OP here; that is what i am seeking.

thanks everyone!

[Anonymous]

http://www.kingarthurflour.com/shop/items/scone-pan

[Anonymous]

Here are a few more:

http://www.amazon.com/Lodge-L8CB3-Pre-Seasoned-Cornbread-Wedge/dp/B00063RXK6/ref=sr_1_3?ie=UTF8&qid=1414781836&sr=8-3&keywords=scone+pan

http://www.amazon.com/Lodge-L8CB3-Pre-Seasoned-Cornbread-Wedge/dp/B00063RXK6/ref=sr_1_3?ie=UTF8&qid=1414781836&sr=8-3&keywords=scone+pan

Both look good, but I'd go for the cast iron. I make fritatas in a regular Lodge cast iron skillet and they always turn out really well. Have fun!

[Anonymous]

There are also cast iron cornbread wedge pans if OP really wants wedge shapes.

I've made fruit crumble type desserts individually in ramekins. I can't imagine that it wouldn't work for frittatas. You can also get mini pie tins with both rippled and smooth edges. Smooth edges would look like one of these:

[Anonymous]

I have a ceramic scone pan from King Arthur, similar to the photo above, that would give you pie piece shaped quiches and it is "table worthy" in terms of appearance.