The Long Version

I've been making quiches, bacon and egg tarts, call them what you will, for years, but tonight I tried out my new, long tin.
It wasn't difficult to line it with the pastry (mine, not a frozen job this time) and it was easy to lift out of the tin.
Snag, I haven't got a plate to serve it on!!
Yes, it was very tasty! And plenty left for lunch tomorrow.