PanSpanJean Lemond
Jean Lemond King Crispy's Tart & Quiche Pan, Non-Stick, Removable Bottom, Perforated Baking Tin (9 Inch X 1.25 Inch)
Will the Jean Lemond King Crispy’s pan give me a crisp quiche or tart crust without making it hard to release and serve?
If you’re replacing a solid pie plate after one too many pale, gummy bottoms, this pan’s perforations are the reason to consider it. The Jean Lemond is a shallow 9-inch pan with a removable base, best suited to crisp, neat tarts and lower-profile quiches rather than a tall, generously filled bake. I’d pick it for weekend pastry where a clean release and a well-browned base matter more than depth. The trade-off is that holes help heat reach the crust, but they also call for a little care with wet fillings and buttery dough.
From the Amazon listing
- ✓(9 Inch x 1 Inch) IMPORTANT PLEASE CHOOSE THE CORRECT SIZE - NO MORE SOGGY BOTTOMS ON TARTS & QUICHES - This custom designed perforated tart pan by Jean Lemond has ingenious perforated holes that allow hot air to circulate not just on the top of your pastry but the base and the sides also giving you the crispest, the most delicious, the most melt in your mouth crusts of all!
- ✓NON-STICK, DISHWASHER SAFE, THICKENED ALUMINIUM CARBON STEEL - This 9 inch diameter and 1 inch deep quiche baking dish with holes has a smooth carbon steel surface making it easy to clean by hand or you can put it in the dishwasher and best of all it's non-stick (we still recommend rubbing a bit of oil and butter on just to make your life really easy)
Is 1 inch deep enough for a brunch quiche?
Yes, if you want a shallow quiche with a pastry-forward bite; it won’t hold the same volume as a deep-dish pie pan. For a taller custard filling or a generous layer of vegetables, the Space Home’s 2-inch depth is the better match. The Yamteck sits between them at 1.2 inches, so it’s a sensible middle ground if you want a little more room without going fully deep-dish.
Do the holes actually help prevent a soggy bottom?
They let hot air reach more of the pastry, which is useful when a solid pan leaves the base pale. But treat that as help with browning, not a guarantee that every filling will bake perfectly without blind baking. A very wet filling or soft, buttery dough still needs good pastry handling and enough baking time.
Could butter or quiche filling leak through?
Yes: perforations are open paths, so melted butter or loose filling can drip onto the oven. Set the pan on a rimmed baking sheet before filling it, then move the sheet and pan together. That catches drips without blocking airflow beneath the crust.
How do I get the tart out without damaging the coating?
Let the bake cool until the crust has set, then support it as you release the base; don’t force a hot, fragile tart out of the ring. Keep knives and metal spatulas away from the surface, and use a soft brush or cloth for pastry lodged in the holes. Hand-washing is the gentler routine for keeping any nonstick pan in good shape, even though this pan is listed as dishwasher safe.
How they compare
A shallow perforated pan for crisp tart and quiche bases, with a removable bottom for a cleaner presentation.
A 1.2-inch removable-bottom tart pan that comes with a cake server for serving.
The deep-dish pick: a perforated removable-bottom pan with 2 inches of depth for taller fillings.
Who it suits
This set is for the home baker who makes weekend fruit tarts or shallow quiches, wants a crisp base, and cares about presenting the bake intact rather than serving it straight from a pie plate.
What you give up
- The shallow profile limits how much custard or filling you can pile in; it is not the pan for a tall, deep-dish quiche.
- The perforations improve airflow but make a rimmed baking sheet and careful pastry handling worthwhile, especially with buttery dough or loose filling.
When another one is the better buy
Yamteck 9 Inch Quiche Tart Pans, Removable Bottom, Non-Stick Coating, Carbon Steel for Tart Quiche Baking: Choose the Yamteck if you want a slightly deeper 1.2-inch pan and like having a cake server included for presenting and serving the tart.
Space Home - Quiche Lorraine Deep Dish Pie Pan - 9.44 inch Tart Pans with Removable Bottoms - Apple Pie Pan - 9.44 inch Tarte Tatin Pan - Deep Dish Pie Crust - Quiche Baking Dish: Choose the Space Home if your priority is a generously filled, deep-dish bake: its 2-inch depth gives you more room than this shallow Jean Lemond pan.
You will also want
A rimmed tray is especially useful under this perforated pan to catch drips, and a cooling rack gives the crust room to cool without trapping steam underneath.
Qulable 1 Pair Short Oven Mitts - Silicone Kitchen Oven Gloves High Heat Resistant 500℉, Mini Oven Mits with Non-Slip Grip Surfaces and Hanging Loop for BBQ, Baking, Cooking and Grilling (Black)
These black silicone mitts give you a grippy way to move the hot pan and its baking sheet together.
2 PCS Cooling Racks for Cooking and Baking, 10" x 15", Silver | Heavy Duty, Stainless Steel Wire Rack, For Baking, Grilling, Roasting, Oven & Dishwasher Safe, Fits Jelly Roll Sheet Pan
Set the hot pan on this cooling rack so air can circulate as the tart cools and its base stays crisp.
Questions buyers ask
What is the ideal depth for a quiche tart pan?
There isn’t one ideal depth; it depends on whether you prefer a shallow, pastry-led quiche or a taller filling-heavy one. Around 1 inch suits a shallow tart-style bake, while a 2-inch pan is better for deep-dish portions.
Is a 1-inch pan deep enough for a brunch quiche?
It is, for a shallow quiche with a moderate filling and a crisp pastry edge. Keep the filling below the pan’s rim so it has room to bake without spilling.
Do holes in a tart pan let filling leak out?
They can, particularly if melted butter or loose filling reaches the holes before the pastry has set. Put the pan on a rimmed baking sheet before adding the filling, and bake it on the sheet to catch drips.
How do I stop pastry sticking in the holes?
Work with pastry that is firm rather than warm and soft, and avoid pressing it hard into the perforations. After baking, let the crust cool and use a soft brush or cloth to clear any baked-on crumbs instead of scraping with a sharp tool.
How do I push out a tart without scratching a nonstick loose base?
Cool the tart until it is firm, then push the removable base upward gently and evenly while supporting the crust. Don’t pry around the edge with a knife; a thin metal blade can scratch the coating and crack a delicate shell.
Which removable-bottom nonstick tart pan is most durable?
A coating’s layer count alone doesn’t guarantee how long it will last. For any of these pans, avoid metal utensils, abrasive scrubbers and sudden temperature changes, and wash gently; those habits matter more than trying to judge durability from the coating description.
Should I choose anodized aluminum or a nonstick removable-bottom pan?
Choose anodized aluminum if you prefer a hard-wearing pan surface and don’t mind managing release with careful greasing and pastry technique. Choose nonstick for easier release and cleanup, but protect the coating from metal tools and rough scrubbing.
More in Pie & Tart Pans
If neither a shallow crisp-crust pan nor these deeper options fit the way you bake, browse the other tart and quiche pans in the category for a different shape or depth.
