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Soufflé Quiche

Help with Quiche - Why Do My Quiches Always Taste More Like Souffles?

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Help with Quiche - Why Do My Quiches Always Taste More Like Souffles?

omotosando | Jan 20, 2008 08:49 PM

Before Atkins went into bankruptcy, they used to sell by mail the most perfect crustless frozen quiche. I believe the only ingredients were eggs, cheese and heavy cream and it had the most perfect dense texture.

I have experimented with several quiche recipes at home and I cannot recreate the texture. My quiches always come out tasting more like fluffy scrambled egg souffles. Tonight I baked a quiche that cost a fortune due to the expensive cream and the expensive gruyere. What a disappointment - it tasted much like scrambled eggs, which would have been considerably less trouble to make.

What am I doing wrong?

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