In message "Jen" > wrote:
>
> "pfoley" > wrote in message
>>
>> "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.
>>>
>>> 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
>
Jen, I frequently make quiches for we both love them. I vary the size
from 3 inch up to 10 inches and love to explore with contents too. I
also always make my own pastry bases. I can happily say that I have
never finished up with a watery one even though I vary lengths of time
and oven temperatures with different types. It is almost certain that
you have to either mix full cream milk 50/50 with a carton of full
cream like 'Jersey'. Or use a single cream on its own. Happy quiching!

Don
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