In message "pfoley" > wrote:
>
> "Don Gray" > wrote in message
>
>> In message "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.
>> >
>> > 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.
> --
Ah, maybe I should have made it clearer. In Jen's initial post she
states using 1 egg, bacon, milk, but no cheese. In this event I would
go ½milk/½single cream. You state adding 2 cheeses to the milk, thus
thickening the mix. You can get away without using cream. Maybe we can
swap recipes sometime :-)

Don

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