watery crustless quiche issues
I made a crustless quiche to divide for breakfasts this week. It contains onions, mushrooms, cheese, eggs and milk. I sauteed the mushrooms and onions before adding them to the quiche but it still came out super watery and even after baking it for an additional 15 minutes it is still watery! It will be fine and I'll eat it, but I'd like some tips (if anyone has them) about how to avoid this in the future, since it's my 'go to' breakfast.
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