Michael "Dog3" Lonergan wrote:
> "Jen" >
> :
>
>> 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
>
> Too much milk would be my guess. I make quiches quite a bit. Never
> made mini quiches though. I'd cut the milk by 1/2 and make a test
> batch to see how it turns out. I assume the bacon is fried before
> assembling the pre- cooked quiche.
>
> Michael

Oh, you should really do some mini-quiches sometime. Pepperidge farms sells
these wonderful little frozen tart shells. Just mix up your regular quiche
filling and pour it into the tart shells, bake and voila! Mini quiches.
Perfect for a casual dinner party or if you're having guests for Sunday
brunch.

Jill