Hey guys, I've got a question hopefully someone with puff pastry knowledge can help me with.

I'm making a quiche, using puff pastry as the crust (frozen, from the store). It says to put it in a GLASS pie plate though, and I don't have one. I'm wondering if there's some secret I don't know that you can only do puff pastry in glass plates, (oven proof, I know) or did whoever made up the recipe just put that to mess with me?!

Can I use my regular old metal non-stick pie plate??

Thanks

Mandi

Hey guys, I've got a question hopefully someone with puff pastry knowledge can help me with.

I'm making a quiche, using puff pastry as the crust (frozen, from the store). It says to put it in a GLASS pie plate though, and I don't have one. I'm wondering if there's some secret I don't know that you can only do puff pastry in glass plates, (oven proof, I know) or did whoever made up the recipe just put that to mess with me?!

Can I use my regular old metal non-stick pie plate??

Thanks

Mandi

I don't know about anything specific to puff pastry, but I do know that glass conducts heat differently than metal. With glass bakeware, you often have to cook longer and at a lower temperature. If you use a metal pie plate, make sure to check it while you're baking. It may be done sooner than expected.

yeah it will make a difference if you use your metal one. Check online for puff pastry directions using metal. Glass absorbs more heat and doesn't release it quickly the way metal does.

I think the worst is that the outside (near the metal) will burn before the inside of the pastry cooks.

Evilah

Mmmm, quiche.........