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Quiche

Can anything keep quiche from "sinking" after baking?

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Can anything keep quiche from "sinking" after baking?

KSlink | Aug 8, 2012 04:05 PM

Love the stuff to death, but for once I'd like to see it remain "puffed up". I'm wondering if whipping the eggs VERY well will make a difference (separately or together) but I'd hate to end up with an omelette type creation sitting on top of the fillings--I'm not a fan of eggs and quiche is about the only way I will eat them.

Any ideas or recommendations?

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