Masterclass Non-Stick Loose Base Fluted Quiche Tin 25cm

Loose Base Fluted Quiche Tin

The MasterClass Non-Stick Loose Base Fluted Quiche Tin 25cm is made for beautifully defined tarts, quiches and pastry cases with crisp, professional-looking fluted edges. Measuring 25cm (10 inches) across, it is a generous size for everything from a classic quiche Lorraine to fruit tarts, chocolate tart and savoury pastry dishes for sharing.

The loose base is particularly useful when presentation matters, allowing you to lift the finished tart from the tin without having to turn it over or disturb those carefully formed pastry edges. A double layer of MasterClass Quantum II non-stick coating helps pastry release cleanly, while the sturdy construction is designed to provide stability and durability through regular baking.

Key Features:

• 25cm / 10-inch diameter.
• Part of the award-winning MasterClass Bakeware collection by KitchenCraft.
• Double Quantum II non-stick coating.
• Silicone-based coating is PFOA and PTFE free.
• Rolled-edge construction provides additional strength.
• Sandblasted base contributes to durability and stability.
• Fluted sides create a decorative pastry edge.
• Also available in 23cm

Recipe Inspiration:

• Bake a classic quiche Lorraine with crisp pastry, smoky bacon and a creamy egg filling, then serve warm with a simple dressed salad.
• Make a caramelised onion and goat's cheese tart finished with fresh thyme and a drizzle of balsamic vinegar.
• Fill a crisp pastry case with dark chocolate ganache and finish with raspberries and a scattering of sea salt for an easy dinner-party dessert.
• Bake a lemon tart with a smooth citrus filling, then serve chilled with fresh berries and crème fraîche.

Why do tart and quiche tins have fluted sides?

Fluted sides create the traditional ridged edge associated with French-style tarts and quiches. As well as making the finished bake more decorative, the defined edge provides a neat guide when shaping pastry into the tin.

What is blind baking and when should I do it?

Blind baking means partially or completely baking a pastry case before adding its filling. It is particularly useful for wet quiche and tart fillings because it gives the pastry a head start, helping the base become properly cooked rather than remaining soft.

How do you stop pastry shrinking in a fluted tart tin?

Avoid stretching the pastry as you press it into the fluted edges and allow the lined case to chill before baking. Leaving a little excess pastry above the rim during blind baking can also help compensate for minor shrinkage before the edges are trimmed neatly.