"Don Gray" > wrote in message
...
> 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!

I think I'll just have to keep experimenting and taking notes. It seems
some of the things to take note of a oven temp; length of cooking; too
much liquid, use cream instead of milk (this half and half, and other ideas
sound like more trouble than they're worth).

Thanks to everyone's suggestions.

Jen