"pfoley" > wrote in message
ink.net...
>
> "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?

No, full cream milk.

Jen