Patisse high quiche tin with removable base 20 cm PROFI – Patisse

Patisse high quiche tin with removable base 20 cm PROFI is a professional-style baking mould designed for quiches, tarts and savory pies. The tin features a removable base that makes unmolding and serving simple and neat, while the higher sides accommodate deeper fillings and layered preparations. Constructed in line with Patisse PROFI series standards, it is suitable for both home bakers and catering environments that require reliable results and consistent form.

Advantages

The removable base enables clean release of delicate pastry without damaging edges, and the taller wall height supports deeper fillings such as vegetable, meat or layered cream mixtures. The tin’s even heat conduction ensures uniform browning across the crust. Its sturdy construction withstands repeated use in busy kitchens and simplifies plating and presentation by allowing direct removal of the tart from the mould.

Suitable for

• Baking quiches, tarts and savory pies with deep fillings
• Preparing layered or multi-ingredient bakes that require easy unmolding
• Home baking, small professional kitchens and catering services

Key specifications

• Diameter: 20 cm
• High-sided design for deeper fillings
• Removable base for effortless release and serving
• PROFI series quality and durability
• Suitable for oven baking at typical pastry temperatures

How to use

Line the tin with pastry or prepare the batter according to your recipe and press it into the high sides for even coverage. For a crisp base, blind-bake the pastry shell before adding wet fillings. Place the prepared tin on a baking tray for stability and bake in a preheated oven until the crust and filling reach the desired doneness. Allow the tart to cool briefly, then release the outer ring and lift the removable base to present or transfer the baked product.

Usage recommendations

For best results, grease the sides lightly or use a thin dusting of flour to prevent sticking, and cool the tart slightly before removing the base to preserve shape. Use a baking tray under the tin for easier handling and to catch any spills from wet fillings.