"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!
>
> Don
===
I have already made this quiche many times only using milk, and it came out
perfect. It has two kinds of cheeses and four eggs mixed in with the milk,
so it comes out thick. Yes, for a richer filling you could use cream, but I
think I would prefer half and half to the cream.
> --