I will never be able to unread this Thread title.
My eyes hurt now.
No, I didn’t read the OP, I’ve suffered enough emotional damage just from the title.
not to resurrect a dead thread – but…
i made 3 perfect quiches - just canadian bacon and cheese added… i used the joy of cooking recipe (3 eggs 2 cups 1/2 and 1/2 (i used 5% instead)…
i par baked them to 90% (and they looked great) – i little under cooked… then i topped w/ extra cheese (for final baking) and froze them wrapped
fast forward 3 days – i put a frozen one in the oven - 375 - 40 min (cause 30 min it was only 120 degrees)
but on the 2nd baking it was really really watery (whey like) – and of course now my crust was soaked and ruined.
so i think its over cooked… BUT how much should i pre cook them for freezing… i can’t freeze them ‘raw’ as that would be messy lol…
thanks 
I bake a lot of quiche at work, and the recipe does look like it has a high proportion of cream to egg. I’d either reduce the cream by around a quarter cup, or blend in and extra egg…
How fat was the salami? It’s possible that fat melted out of it and caused the watery texture.
When I use bacon or sausage it’s already cooked and drained.
Did you use high-moisture or low-moisture mozzarella? There is quite a bit of water in the former. High-moisture mozzarella usually is packed in whey, while low-moisture mozzarella is usually just wrapped in plastic without any whey.
I also agree with all the suggestions that you should pre-cook any vegetables before adding them to the quiche.
Baker, you’re just making it worse.
My recipe calls for 3 eggs and one yolk…maybe less egg white helps? 1 1/2 cups cream and a handful of cheese plus what ever bits and pieces I feel like putting in…usually zucchini, spring onion and tomato on top. I’ve almost never had a problem with liquid.
When I mix up quiche mix it’s one part by volume of whole eggs, and two parts half and half(light cream)
Took me a minute to realize this was a really old thread…just out of curiosity, why didn’t you start a new thread?
At any rate, I make quiches and then freeze them…carefully taking them to freezer and letting them sit there “naked” until they are frozen fairly solid and then using the zip lock bag and using a straw to get out all of the air. Then they are air tight and frozen solid and can keep for months.
Defrost the quiche before cooking! Just let it sit out a bit (won’t take long to defrost) until it is cool but not totally frozen. Then bake.
Maybe it is my oven, but I too always have to keep the quiche in a bit longer than the recipe suggests (and I too love my Joy Of Cooking book!). Those extra few minutes make ALL the difference between perfectly cooked or watery.
For non-cooks, quiches are one of the easiest dishes to make and you can prepare them, freeze them, and always have something good to eat in a pinch, or when company stops by.
How much does the pie shell have to do with the chemistry of the quiche? I had all the ingredients for my favorite bacon and cheese quiche except for the pie crust (momentary amnesia at Walmart) and I was tempted to just go ahead and make it. What difference would it make to the final product?
No difference at all. I never use a crust with my quiche. Do make sure to butter the pie dish very well to prevent sticking. Crustless quiche is a very popular low carb recipe.