"Serene" > wrote in message
news
> On Mon, 04 Sep 2006 08:29:36 GMT, "Jen" >
> wrote:
>
>>What causes a quiche to develop lots of liquid when it's cooked? I tried
>>to
>>make small crustless quiches in a muffin pan. But it didn't hold together
>>too well, and there was quite a bit of liquid. I used 1 egg, 1 slice
>>bacon,
>>and 1/2 cup milk.
>
> That's a lot of milk for one egg, I think. I use a total of 1 cup of
> (milk, cream, sour cream, whatever) for a three- or four-egg quiche.


I made a quiche with 4 eggs, and 2 cups of milk a while ago (although I
might have used part cream). It turned out great. Obviously it's not too
bad with cream, but I should use less if I use milk.

Thanks.

Jen