In Search of the 8-inch Pie Plate

blueheronJuly 7, 2011

I have a delicious recipe for salmon quiche but when I bake it in a 9-inch pie plate it is not high enough. It would be just the right height in an 8-inch pie plate.

Alas, 8-inch pie plates have gone the way of rotary phones and cassette tapes. I have looked in 3 dept stores, googled Pyrex and still can't find any, except for an Emile Henry dish for $19.95 on A little too much. And to think I had one and sold it at a yard sale. Sigh...

Any suggestions?

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I prefer glass or ceramic.

    Bookmark   July 7, 2011 at 8:09PM
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There are quite a few on Amazon for about $10 plus shipping....I would hit the Salvation Army and Good will.....then look at garage sales.
Linda C

    Bookmark   July 7, 2011 at 9:01PM
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How about the throw away Alluminum Pie Plates ???


    Bookmark   July 7, 2011 at 10:10PM
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I agree, I'd hit Good Will and yard sales if you really want glass or ceramic. Otherwise, maybe a tart pan or a springform would work, if you have either of those?


    Bookmark   July 7, 2011 at 10:44PM
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Here's an idea, post the recipe and maybe we can help increase the volume so it fills the pie plate you have.


    Bookmark   July 7, 2011 at 11:10PM
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Why not use a 8" cake pan or like Lou said, alluminium pie pan? I know you want glass but in a pinch until you find one.

    Bookmark   July 8, 2011 at 7:04AM
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Also check eBay, but expect to pay $10 plus shipping. Even the 9" metal pans (without extensions for handles) are hard to find.


    Bookmark   July 8, 2011 at 3:17PM
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Yep, eBay currently has a used one for $9.99 + $4 shipping. Now please post that recipe!

    Bookmark   July 8, 2011 at 4:23PM
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Ok, here it is:


2 tbsp butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 cup canned salmon, drained and flaked (I use a small
can of wild-caught red salmon)
1 (9-inch) unbaked pie shell
4 large eggs
1 cup milk
1 tbsp all-purpose flour
1 tsp dried dill weed
1/2 tsp salt (I omit this because the canned salmon has
plenty of sodium)
1/4 tsp ground black pepper

  1. Preheat oven to 350'F.
  2. Melt butter in a medium nonstick skillet over
    medium-high heat. Add onion and saute until trans-
    lucent, about 3 minutes. Add garlic and saute 1 more
    minute, or until pale golden. Add salmon and stir
    until heated. Spoon into prepared pie crust and set
  3. Whisk together the eggs, milk, flour, dill, salt
    (optional) and pepper. Pour over salmon and bake for
    45 to 50 minutes or until knife inserted near
    center comes out clean. Let stand 10 minutes
    before serving. DH raves about it.

Addendum: When I made it recently, I added sliced
zucchini and sauteed it with the onions. It
did make it higher, so maybe that's the answer.

    Bookmark   July 8, 2011 at 6:13PM
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If anybody is going to try this recipe, let me know how you like it. Thanks.

    Bookmark   July 9, 2011 at 7:57PM
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A 9" pie pan has very close to 25% more area than an 8". You could add 1/4 more ingredients to use your 9" pans. It's a bit awkward for the can of salmon in this recipe, but otherwise should work. We scaled a cake recipe recently from 8" to 9" pans that way.

    Bookmark   July 10, 2011 at 3:05AM
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I would try adding 1 egg, 1/4C milk and about 1 tsp flour to your recipe. That should increase the volume to fill up the pan better.


    Bookmark   July 10, 2011 at 6:47AM
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I thought the ingredients sounded good. I had been making lasagna yesterday (for a meal today) and had noodles left over. I used the quiche ingredients and made layers with the noodles above and below the salmon mixture then covered it all with the Quiche ingredients. I basicly just elimated the crust and used lasagna noodles instead. It was a hit and I will make it again.

I like quiche for make ahead meals. I cook them to completion then microwave the individual servings as needed and I think this would work well for that.

    Bookmark   July 10, 2011 at 6:55PM
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Mom had an eight inch Pyrex pie plate for me to borrow! Overall I followed the recipe, though I used up some heavy cream and edam cheese in the custard (and left out the flour), grilled some fresh salmon (I can't do canned) and used fresh dill (a frond fell off the truck) and prebaked the store boughtsize> crust.

I LOVED it. As did DW. Thanks blueheron - DEFINITE repeat!

    Bookmark   July 12, 2011 at 9:32PM
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