I got a copy of The Good Egg for Hanukkah. It’s a cookbook with egg recipes. It has many quiche recipes, and has instructions for making any quiche crustless. I like making the crustless quiches, because:
It’s healthier
It’s easier (the Dough Roller Gods don’t like me)
It takes less time and requires less equipment
There’s just one problem: the crustless quiches I make turn out runnier than quiche I’ve had frozen, in restaurants, etc.
The general recipe calls for 3 eggs (we use one real egg and 1 Egg Beaters, which is supposedly equivalent to 2 eggs), 1 cup of milk (we use skim), 1 cup of grated cheese, and 1-2 cups of whatever filling you want. You bake it at 350 for 25-30 minutes.
Anyone got any idea why these quiches are turning out runny? I have some theories:
-
We’re not getting all the moisture out of the filling (fillings this has happened with have included frozen spinach (thawed, of course) and sauteed mushrooms)
-
Using Egg Beaters instead of two of the eggs is making it take longer to set. But I use Egg Beaters in all sorts of baked things, and have never noticed this before.
-
We should be cooking it at a higher temperature (the cookbook recommends 350 for crustless quiche, 375 for quiche with crust)
-
Our oven is wonky (but this doesn’t seem to happen to anything else we bake). Getting a different stove or oven isn’t an option, because we rent.
-
Crustless quiche just is this way.