In article >,
"Jen" > wrote:

> 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

Offhand, I'm thinking milk. Especially if it's low fat.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller