In message "Jen" > wrote:
>
> "Don Gray" > wrote in message
>>
>> 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
>
Sorry Jen,

Didn't mean to make it sound complex - it isn't!! I just like to
experiment with different techniques. But I spent many years ironing
out errors. I just happen to love baking in all of it's forms and I
have a very willing guineapig (my wife), who always enjoys tasting the
fruits of my labours. Best advice I have is try different recipes
until you find the one that suits you.

Don


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