In article >,
"Bob Terwilliger" > wrote:

> Jen replied:
>
> >> Did you use any veggies? Veggies like mushrooms, asparagus, onions,
> >> etc, need to to be sauteed or grilled or whatever to drive most of the
> >> moisture. You're other problem is using milk. Milk is mostly water.
> >> Use cream instead. At the very least, use half n' half, but not milk.
> >
> > No vegies. I didn't have any cream, but I always have milk. Maybe I'll
> > try less milk next time.
>
> It just so happens that Cooks Illustrated tackled this exact problem last
> year (and I just got around to reading about it yesterday -- I get their
> end-of-the-year hardbound compilation of the year's magazines).
>
> Their testing agreed with what notbob said: Although eggs and milk work fine
> in the absence of any other ingredients, the second you add anything else,
> the milk becomes a problem. Decreasing the amount of milk didn't solve the
> problem, because then the eggs became rubbery (and there was still a problem
> with excess liquid). The CI solution was to use half-and-half.
>
> Bob

Most of the time I disagree with Cooks Illustrated. We had quiche
yesterday made with a Julia Child recipe. Three eggs, 1 1/4 C milk,
salt and white pepper and a sprinkle of nutmeg for the custard. Always
works no matter what I add to it. in yesterdays quiche there was
crumbled bacon, cheese and sauteed leeks. What is added has never
caused a problem.

marcella