Why is my quiche weeping?
A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, salt, pepper and cayenne. I've made it the same way for ages so the fact that it is now so wet is a puzzle. I blind bake the crust but with the amount of liquid that is seeping, it isn't helping. Just to get an idea of the amount of liquid that I'm dealing with, I made a small version in an 8" oval baker and did not use a crust. After taking out a small portion (about 1/4), I let the dish sit and within 20 minutes I had 2-3 tablespoons of liquid pooling on the bottom of the dish.
What on earth am I doing wrong?
Best Answer
Did you overcook it? Overcooking will often cause eggs to weep not-insignificant amounts of liquid.
You can see this trivially if you overcook scrambled eggs - you'll get essentially "egg curds in soup".
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Quick Answer about "Why is my quiche weeping?"
Believe it or not, oven placement does matter when baking your quiche. Ideally, you want to bake your quiche on a rack set in the middle of your oven. If you put a quiche on the top rack, then the bottom will not get enough heat and you will have a watery, soggy crust.How do I stop my quiche from weeping?
1. Not blind-baking the crust. If you pour the egg custard into an unbaked crust, the liquid is unfortunately going to seep into the crust, preventing it from crisping up. The simple solution is to blind-bake the crust before adding the custard.How do I stop my quiche from having a soggy bottom?
You can create a barrier between the filling and the dough by adding an ingredient that won't change the flavor of the pie. Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.How to Know When Quiche is Done
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Images: Mike B, Malidate Van, Amanda Reed, mali maeder