Chorizo Quiche from the Success Guide - why is it always runny?


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I've made the chorizo quiche from the success guide twice now, and both times it has been runny, even after cooking for twice the time in the recipe (250 degrees for 25-30 minutes is what the recipe says). Last time I figured it was because I had too much spinach and it wasn't drained well enough. This time I did everything to the letter - though I used pork sausage instead of turkey.

Any idea what I need to do differently?



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I've never made this particular recipe before but I make quiche and frittata a lot and 20-30 mins at 250 for 6 eggs with a lot of moisture producing veggies sounds like way too little to me. Most standard quiche recipes call for 350 or 375 for 30-40 mins ... or until the egg is firm when the pan is jiggled.

Also if you're using frozen spinach, make sure it's WELL drained. If you're using fresh spinach, make sure you saute it with the onions (add it in after the onions are tender and let it wilt down and steam off some of the moisture). Also you can probably cut back on the 4T of water in the recipe.

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