LindaLee Posted July 2, 2012 Share Posted July 2, 2012 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? Thanks! Linda Link to comment Share on other sites More sharing options...
karacooks Posted July 2, 2012 Share Posted July 2, 2012 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. Link to comment Share on other sites More sharing options...
LindaLee Posted July 2, 2012 Author Share Posted July 2, 2012 Thanks, karacooks! I'll try that next time - I'm bound and determined to get this right, but I haven't made quiche before. It ends up being an egg/spinach/sausage dish, which is just as yummy, if not as pretty. Link to comment Share on other sites More sharing options...
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