Last night we made a quiche from mushrooms, zucchini, onions, Swiss cheese,
and beaten eggs. Plus butter, salt & pepper.

When we took it from the oven, the pie was all puffed up. But when it
cooled, it was flat.

Would welcome any suggestions on how to keep the quiche risen.

"Ray Jenkins" wrote in message news:B7Evd.4975$mn6.3789@trnddc07...

> Last night we made a quiche from mushrooms, zucchini, onions, Swiss
> cheese, and beaten eggs. Plus butter, salt & pepper.

I'm assuming that you just forgot to mention milk or cream.

>
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.
>
> Would welcome any suggestions on how to keep the quiche risen.

Maybe if you never took it out of the oven it would stay puffy.

When I make quiche it always settles a bit after it comes out of the oven. I
doubt you could prevent some settling.

-Mike

"Ray Jenkins" wrote in message news:B7Evd.4975$mn6.3789@trnddc07...

> Last night we made a quiche from mushrooms, zucchini, onions, Swiss
> cheese, and beaten eggs. Plus butter, salt & pepper.

I'm assuming that you just forgot to mention milk or cream.

>
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.
>
> Would welcome any suggestions on how to keep the quiche risen.

Maybe if you never took it out of the oven it would stay puffy.

When I make quiche it always settles a bit after it comes out of the oven. I
doubt you could prevent some settling.

-Mike

Ray Jenkins wrote:
> Last night we made a quiche from mushrooms, zucchini, onions, Swiss cheese,
> and beaten eggs. Plus butter, salt & pepper.
>
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.
>
> Would welcome any suggestions on how to keep the quiche risen.


That's pretty much the basic action of quiche. They're flat. If you
want more poof, you've got to go a souffle recipe. The ingredients will
be similar with the difference being that a quiche is eggs, milk and the
characterizing stuff (in this case, mushrooms, zucchini, onions and
cheese) poured into a pie shell, and a souffle is the milk and egg yolks
combined into a white sauce, the characterizing stuff, and the egg
whites whipped to make the souffle rise.


--Lia

Ray Jenkins wrote:
> Last night we made a quiche from mushrooms, zucchini, onions, Swiss cheese,
> and beaten eggs. Plus butter, salt & pepper.
>
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.
>
> Would welcome any suggestions on how to keep the quiche risen.


That's pretty much the basic action of quiche. They're flat. If you
want more poof, you've got to go a souffle recipe. The ingredients will
be similar with the difference being that a quiche is eggs, milk and the
characterizing stuff (in this case, mushrooms, zucchini, onions and
cheese) poured into a pie shell, and a souffle is the milk and egg yolks
combined into a white sauce, the characterizing stuff, and the egg
whites whipped to make the souffle rise.


--Lia

Ray Jenkins wrote:

> Last night we made a quiche from mushrooms, zucchini, onions, Swiss cheese,
> and beaten eggs. Plus butter, salt & pepper.
>
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.
>
> Would welcome any suggestions on how to keep the quiche risen.

Quiche doesn't really rise. It's just a rich, savory custard.

In article <B7Evd.4975$mn6.3789@trnddc07>, "Ray Jenkins"
> wrote:
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.

The nature of the beast.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article <B7Evd.4975$mn6.3789@trnddc07>, "Ray Jenkins"
> wrote:
> When we took it from the oven, the pie was all puffed up. But when it
> cooled, it was flat.

The nature of the beast.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Julia Altshuler wrote:
> Ray Jenkins wrote:
> > Last night we made a quiche from mushrooms, zucchini, onions, Swiss
cheese,
> > and beaten eggs. Plus butter, salt & pepper.
> >
> > When we took it from the oven, the pie was all puffed up. But when
it
> > cooled, it was flat.
> >
> > Would welcome any suggestions on how to keep the quiche risen.
>
>
> That's pretty much the basic action of quiche. They're flat. If you

> want more poof, you've got to go a souffle recipe. The ingredients
will
> be similar with the difference being that a quiche is eggs, milk and
the
> characterizing stuff (in this case, mushrooms, zucchini, onions and
> cheese) poured into a pie shell, and a souffle is the milk and egg
yolks
> combined into a white sauce, the characterizing stuff, and the egg
> whites whipped to make the souffle rise.
>
>
> --Lia


Souffles fall, too, after they're out of the oven.

It's the egg that makes them pouf up and then fall when cooling -
nothing you can do about it, it's just the way of the quiche (and
souffle). If a guest or your family thinks it's bad, they don't know
the basics of quiches and souffles.

N.

Julia Altshuler wrote:
> Ray Jenkins wrote:
> > Last night we made a quiche from mushrooms, zucchini, onions, Swiss
cheese,
> > and beaten eggs. Plus butter, salt & pepper.
> >
> > When we took it from the oven, the pie was all puffed up. But when
it
> > cooled, it was flat.
> >
> > Would welcome any suggestions on how to keep the quiche risen.
>
>
> That's pretty much the basic action of quiche. They're flat. If you

> want more poof, you've got to go a souffle recipe. The ingredients
will
> be similar with the difference being that a quiche is eggs, milk and
the
> characterizing stuff (in this case, mushrooms, zucchini, onions and
> cheese) poured into a pie shell, and a souffle is the milk and egg
yolks
> combined into a white sauce, the characterizing stuff, and the egg
> whites whipped to make the souffle rise.
>
>
> --Lia

Julia Altshuler wrote:
> Ray Jenkins wrote:
> > Last night we made a quiche from mushrooms, zucchini, onions, Swiss
cheese,
> > and beaten eggs. Plus butter, salt & pepper.
> >
> > When we took it from the oven, the pie was all puffed up. But when
it
> > cooled, it was flat.
> >
> > Would welcome any suggestions on how to keep the quiche risen.
>
>
> That's pretty much the basic action of quiche. They're flat. If you

> want more poof, you've got to go a souffle recipe. The ingredients
will
> be similar with the difference being that a quiche is eggs, milk and
the
> characterizing stuff (in this case, mushrooms, zucchini, onions and
> cheese) poured into a pie shell, and a souffle is the milk and egg
yolks
> combined into a white sauce, the characterizing stuff, and the egg
> whites whipped to make the souffle rise.
>
>
> --Lia

On 2004-12-14, Dave Smith > wrote:

> Quiche doesn't really rise. It's just a rich, savory custard.

Yes, it does. My quiche will rise a good inch to inch-and-half above the
top of the pan. But, it always falls back as it cools.

nb

Julia Altshuler wrote:
> Ray Jenkins wrote:
> > Last night we made a quiche from mushrooms, zucchini, onions, Swiss
cheese,
> > and beaten eggs. Plus butter, salt & pepper.
> >
> > When we took it from the oven, the pie was all puffed up. But when
it
> > cooled, it was flat.
> >
> > Would welcome any suggestions on how to keep the quiche risen.
>
>
> That's pretty much the basic action of quiche. They're flat. If you

> want more poof, you've got to go a souffle recipe. The ingredients
will
> be similar with the difference being that a quiche is eggs, milk and
the
> characterizing stuff (in this case, mushrooms, zucchini, onions and
> cheese) poured into a pie shell, and a souffle is the milk and egg
yolks
> combined into a white sauce, the characterizing stuff, and the egg
> whites whipped to make the souffle rise.
>
>
> --Lia

Souffles don't stay puffed up, either. That's why they should always
be served immediately when taken out of the oven.

Quiches and souffles - both of them will puff up (souffles more than
quiches) and then fall as they cool. That's just the nature of the
beasts, and very good they are, too. ;-)

N.

Julia Altshuler wrote:
> Ray Jenkins wrote:
> > Last night we made a quiche from mushrooms, zucchini, onions, Swiss
cheese,
> > and beaten eggs. Plus butter, salt & pepper.
> >
> > When we took it from the oven, the pie was all puffed up. But when
it
> > cooled, it was flat.
> >
> > Would welcome any suggestions on how to keep the quiche risen.
>
>
> That's pretty much the basic action of quiche. They're flat. If you

> want more poof, you've got to go a souffle recipe. The ingredients
will
> be similar with the difference being that a quiche is eggs, milk and
the
> characterizing stuff (in this case, mushrooms, zucchini, onions and
> cheese) poured into a pie shell, and a souffle is the milk and egg
yolks
> combined into a white sauce, the characterizing stuff, and the egg
> whites whipped to make the souffle rise.
>
>
> --Lia

Souffles don't stay puffed up, either. That's why they should always
be served immediately when taken out of the oven.

Quiches and souffles - both of them will puff up (souffles more than
quiches) and then fall as they cool. That's just the nature of the
beasts, and very good they are, too. ;-)

N.

On 15 Dec 2004 09:16:52 -0800,
wrote:

> Quiches and souffles - both of them will puff up (souffles more than
> quiches) and then fall as they cool. That's just the nature of the
> beasts, and very good they are, too. ;-)

Quiche and souffle are cousins only because they are made
with eggs. Both may puff, but they don't puff at the same
rate or for the same reason and the end results are not
similar.

sf
Practice safe eating - always use condiments

On 15 Dec 2004 09:16:52 -0800,
wrote:

> Quiches and souffles - both of them will puff up (souffles more than
> quiches) and then fall as they cool. That's just the nature of the
> beasts, and very good they are, too. ;-)

Quiche and souffle are cousins only because they are made
with eggs. Both may puff, but they don't puff at the same
rate or for the same reason and the end results are not
similar.

sf
Practice safe eating - always use condiments

On 15 Dec 2004 09:16:52 -0800,
wrote:

> Quiches and souffles - both of them will puff up (souffles more than
> quiches) and then fall as they cool. That's just the nature of the
> beasts, and very good they are, too. ;-)

Quiche and souffle are cousins only because they are made
with eggs. Both may puff, but they don't puff at the same
rate or for the same reason and the end results are not
similar.

sf
Practice safe eating - always use condiments