*confused*

Hi guys,

DH has been really into bacon & egg quiches lately so I have been making a few with just eggs, milk, cheese and bacon. Sometimes we add corn and peas.

Anyway they have been quite watery when cooked and make the pastry soggy. Am I doing something wrong, or is there a step I am missing?

Any help much appreciated, thanks

I make quiche with all the same ingredients as you & a few extras that we like, but I don't use pastry at all. My recipe just has 1/2 cup of self raising flour added & it kinda thickens it and gives it a small base.

Jaxs do you put extra flour on the bottom of the dish to get the base or does it just form one by itself?

I don't use pastry either. And nope, Jo, you just mix the flour in with the rest of it, it makes its own crust - I don't know how it works, but it does! I use recipes from Alison Holst's meals without meat. (I'm a huge meat-eater, but I LOVE that book).

you only need a very small amount of milk. i sometimes use a can of creamed corn too and thats really nice and the kids eat it too.

I blind-bake also, but I don't pre-cook the bacon and I use quite a bit of milk. I thought that might make the eggs go further lol

Edited by kriss

Reduce the milk then and add some cornflour to it to help it thicken.

I'm guessing it forms like an omlete base?