Quiche- What happened??

[Tiger]

I had a friend over for lunch today and decided to try to make a Quiche. ( I never made one before) I made the Quiche lorraine light with the mushrooms, spinach, and cheese. It came out very watery. It looked fine until I cut into it and the center was liquid. What did I do wrong? ( yes, I drained the spinach )
I do have to say I also made the caramelized onion and roasted garlic bisque and that was excellent!!!( From the CL Complete cookbook) I didn't use leeks and replaced 2 of the chicken broth cans with beef broth. It took some time to make but it was worth it!!

[Laura]

What did you use for liquid? I have found that when I use skim milk in making a quiche this happens. True quiches use half and half. I have never tried a CL quiche since I always improvise so I don't know what they call for, but I think 2% milk works best. The problem is my daughter and I drink skim and my son drinks 1% so I have to think to buy 2%. I can't think of what else might have gone wrong.

[Tiger]

It called for 2 cups of 1% which I didn't have. So I used 1 cup of skim and 1 cup of 2%. I also used evaporated milk.

[Peggy]

I wonder if the extra liquid could have come from the mushrooms. Were they sauted or cooked somehow before they were put into the quiche? When I used mushrooms in a quiche, I always saute them first to get out some of their moisture. Just a thought...

Peggy

[beck]

I use Fat-Free Evaporated Skim milk when I make Quiche. Maybe you could give that a try?
It usually works pretty well for me.

[Tiger]

I did use canned mushrooms, which I usually never use. I like fresh. Of coarse I did drain them.
I would love to try again if someone wants to post a quiche recipe that has worked for you!!

[Peggy]

Tiger,

My "tried and true" quiche recipe is not light, though you can always lighten it alittle by using egg substitute. Are you interested in it or are you looking for a Cooking Light recipe? If you would like it, I would be happy to post it for you.

Peggy

[JJeannette]

Just a thought--was there any chance that your quiche may have been over cooked? Custard type fillings will sometimes get "weepy" when cooked too long.

[Gail]

Try Lori's spinach quiche. That got a number of thumbs up from those of us who tried it. http://www.cookinglight.com/bbs/smile.gif www.cookinglight.com/bbs/Forum1/HTML/000879.html (http://www.cookinglight.com/bbs/Forum1/HTML/000879.html)

PS In the event you do try it, be aware that she forgot the quantity of mushrooms, so just use your best judgment.


[This message has been edited by Gail (edited 01-15-2001).]

[lorilei]

Additionally, you might try adding a tablespoon or so of flour to the quiche to absorb excess moisure. Just mix it in with the vegetables before adding to the crust. http://www.cookinglight.com/bbs/smile.gif

This is an added safeguard for recipes that tend towards "runny".