Wayne Boatwright wrote:

> > serene
>
> What Serene said, and also possibly over-baking

More like baking at too high a temp. Causes the whites to cook too
fast before the yolks can catch up. Second cause of runny, watery
quiche is the fillings are not dry enough. For example if you sautee
spinach, you can't leave any water in it. Same with mushrooms. The OP
sure made a bland quiche. My standard recipe is about 1 cup of sauteed
fillings/cheese 4 eggs and about 1 and 1/2 cups milk or milk/cream
combo. 350 degrees for about 45 min. Remove while still a bit
"jiggly".