I made quiche for the first time the other day. I wasn't super sure what to expect, since I had never had "real" quiche before, only "fake" quiche made by relatives, and by fake quiche I mean eggs in a baking dish with no crust.
I like the idea of quiche because it's a) inexpensive, b) relies mostly on staple ingredients, and c) has a lot of variation possibilities. The problem I had with my quiche was the texture. The eggy part was almost gelatinous and definitely not completely solid. Even after I put it back in the oven for 20 minutes on top of what the recipe called for, it was still pretty gooey. I didn't mind this texture, but my wife couldn't stand it.
My question is: is this what quiche is supposed to be like or did I just get a weird recipe? Should I just bake it for longer?
I like the idea of quiche because it's a) inexpensive, b) relies mostly on staple ingredients, and c) has a lot of variation possibilities. The problem I had with my quiche was the texture. The eggy part was almost gelatinous and definitely not completely solid. Even after I put it back in the oven for 20 minutes on top of what the recipe called for, it was still pretty gooey. I didn't mind this texture, but my wife couldn't stand it.
My question is: is this what quiche is supposed to be like or did I just get a weird recipe? Should I just bake it for longer?