I baked some mini quiches but the pastry didn't brown very well. Should I reheat them in or out of their pans to increase the browning?

Next time, bake your crusts part way before filling them. This will prevent your problem.

Thanks, y'all!

yes, def out of the pans. lay down a sheet of alum foil on their tops to keep them from over-browning but let high heat circulate around the outsides of the crust. Alway bet to pre-bake pie crusts before filling them.that's really the only way they will cook through and not be raw and/or soggy.

I have never tried it but my gut says out of the pan ...