Julia Altshuler wrote:
> 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

Souffles don't stay puffed up, either. That's why they should always
be served immediately when taken out of the oven.

Quiches and souffles - both of them will puff up (souffles more than
quiches) and then fall as they cool. That's just the nature of the
beasts, and very good they are, too. ;-)

N.