On Mon, 04 Sep 2006 08:29:36 GMT, "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.

That's a lot of milk for one egg, I think. I use a total of 1 cup of
(milk, cream, sour cream, whatever) for a three- or four-egg quiche.

serene
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