Ray Jenkins wrote:
> Last night we made a quiche from mushrooms, zucchini, onions, Swiss cheese,
> and beaten eggs. Plus butter, salt & pepper.
>
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.
>
> Would welcome any suggestions on how to keep the quiche risen.


That's pretty much the basic action of quiche. They're flat. If you
want more poof, you've got to go a souffle recipe. The ingredients will
be similar with the difference being that a quiche is eggs, milk and the
characterizing stuff (in this case, mushrooms, zucchini, onions and
cheese) poured into a pie shell, and a souffle is the milk and egg yolks
combined into a white sauce, the characterizing stuff, and the egg
whites whipped to make the souffle rise.


--Lia