You'll need a springform pan to make this correctly, but you could probably do it in a deep
dish pie pan if you're desperate.
Not exact matches
Roll the crust into a 12 - inch circle and press into a 9 - inch
pie plate or deep
dish tart
pan, crimping the edges
if using a
pie plate.
If you are not using cast iron, or if you don't want to bake your fennel frittata right in the skillet, you can butter or oil a deep pie dish or other casserole pan and pour in the frittata ingredient
If you are not using cast iron, or
if you don't want to bake your fennel frittata right in the skillet, you can butter or oil a deep pie dish or other casserole pan and pour in the frittata ingredient
if you don't want to bake your fennel frittata right in the skillet, you can butter or oil a deep
pie dish or other casserole
pan and pour in the frittata ingredients.
Slice them up and place in one layer in your skillet (a round baking
dish or
pie pan could be used instead,
if you like), add some sliced garlic (I used 3 or 4 cloves), some fresh thyme leaves (from 2 - 3 sprigs), and drizzle with some olive oil (I am pretty liberal with my drizzles).
Grease an 8 × 8 baking
dish (or
if you're like me and resisting this purchase, just use a 9 inch
pie pan).
Or
if that seems too risky, bake in the
pie plates or another
pan and just serve right in the
dish.
If using a
pie pan, use your fingers to press it evenly as possible up the sides of the
dish.
If you don't have the right - size skillet, try a
pie plate, a cake
pan, or a small baking
dish.
(I used a 10 - inch springform
pan, but you can use a smaller
pan if you want a really deep -
dish pie.)