"Jen" > wrote in message
...
> 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.
>
> Thanks.
>
> Jen
=======
I make a sausage quiche that is easy to make and excellent tasting. It
calls for four eggs and one cup of half and half; you can use milk if you
want to. I will post it on the board to the group now. Could you be using
skim milk?
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