Oh pshaw, on Mon 04 Sep 2006 01:27:32a, Serene meant to say...

> 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

What Serene said, and also possibly over-baking. Custards, including
quiches, can separate when overheated or baked too long.

--
Wayne Boatwright
__________________________________________________

Cats must groom Daddy at 2 am.