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jmcquown jmcquown is offline
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Default quiche problems - again!!

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


Aside from the obvious question (why so much milk and only one egg)... the
egg was old. Old eggs tend to leach out water.

Jill