Gobel Tart Quiche Pan

The bottom is a separate disc that sits snugly inside the pan. Once your tart or quiche has cooled slightly, you can simply push the bottom upward to lift the pastry out of the ring, allowing you to slice and serve without struggling to invert the pan.

While the non-stick coating is high-quality, we recommend using silicone or wooden tools to preserve the surface. Metal utensils can scratch the coating over time, which may eventually affect its non-stick performance.

To ensure the longevity of the steel and the non-stick coating, we strongly recommend hand-washing this pan. Dishwashers can be harsh on the finish and may lead to rust or degradation of the non-stick surface over time.

A standard 9.5-inch pan works best with a crust rolled to about 1/8-inch thickness. This ensures the dough is sturdy enough to hold its shape against the fluted edges while still baking through evenly.

Yes, but keep in mind that the removable bottom is designed for a tight fit. If you are baking a very liquid-heavy filling, it is best to place the pan on a baking sheet to catch any potential drips, though the seal is generally secure for standard quiche recipes.