A question about a recipe: Zucchini Ribbon Quiche with Roasted Grape Tomatoes

I'm having friends over for brunch & we'll be taking a hike before we eat. I would love to prepare this in advance in the Springform Pan & stick it in the fridge until we get back (about 2-1/2 hours later). Then bake it. Is this asking too much of the Springform Pan & The Zucchini sides?

  • 1419 views
  • 3 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
aargersi
aargersi May 15, 2011

I would worry about leakage - I would prep everything and store it in something other than the springform - then just pour and bake when you get home!!!

Review our Code of Conduct
Don't send me emails about new comments
monkeymom
monkeymom May 15, 2011

If you want the zucchini to really be on the sides then I think you have to bake it right away. If it sits, the egg will really seep through and you'll get a more eggy side. It will probably taste fine though. You could also consider baking it beforehand. Then, when you get back rewarm it in a hot oven until it is warmed through.

Review our Code of Conduct
Don't send me emails about new comments
Blissful Baker
Blissful Baker May 16, 2011

Great advice from both of you. Due to the zucchini sides, I like the bake ahead idea. Sometimes I just need people to tell me what I already know (but wish wasn't true). Thanks for being the voices of sense. ;-)

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52