Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


Quiche Emergency!


Home Cooking 23

Quiche Emergency!

Jetgirly | May 18, 2009 07:43 PM

I made this recipe tonight: The only thing I did differently was use a frozen pie crust.

I baked it at 375 for forty minutes, as per the recipe, but it was still pretty jiggly. So I baked it an extra ten minutes. The top was pretty brown, so I took it out and let it sit for fifteen minutes. When I cut into it and took out the first piece, it still looked "liquidy" at the bottom.

Is there any way to save it? I really want to pack it for lunch tomorrow!

Want to stay up to date with this post?

Recommended From Chowhound