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Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.

After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher.

I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out.

How can I tell that the quiche is done?

Preston
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amanda witt
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2 Answers2

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Inferring that the question is, "How do I tell when the quiche is done?" The answer is to check the internal temperature, which should be between 165°F(74°C) and 185°F(85°C).

Cos Callis
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Stick a knife directly in the center from above and when it comes out clean ( no uncooked egg mixture, very small amount of oil or clear liquid ok) it's done. Also 165-185F internal temp also measured directly in the center.

Mat
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