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

Not enough egg for that much milk - I use jumbo eggs; you can use
bacon, sausage or Canadian bacon in this.

Cheesy Bacon Quiche Nancy Dooley

2 9-inch unbaked pastry shells (serve one now;
freeze one)
1 lb. bacon, fried and crumbled into bits
1/2 C. chopped onion, divided
1/2 C. chopped green pepper, divided
3 C. shredded cheese, to taste (I use a combination of
Monterey Jack, Colby and Cheddar)
4 eggs
2 T. flour
2 tsp. parsley flakes
1 tsp. seasoned salt
1/2 tsp. pepper
2 tsp. garlic powder
3 C. light cream or evaporated milk (I use fat-free)

Heat oven to 425 deg. F., and bake pastry shells for 6 minutes. Remove
and reduce temperature to 350 deg. F. Beat eggs thoroughly and add in
the flour, parsley, salt, powder and pepper. Slowly beat in the milk.
Divide bacon, onion and green pepper into the two partially-baked pie
shells. Put shredded cheese on top of other ingredients. Carefully
pour the liquid mixture into the pie shells over the other ingredients.
Bake 30 to 35 minutes until knife inserted in center comes out clean.
Cool 5 to 10 minutes before serving; if freezing one, allow it to cool
completely.