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.

Did you drain the veggies (that were fully cooked vs. sautéed) before adding them? Mushrooms have a lot of water in them.

(that would be my guess)

I have learned to do this with mushrooms. I microwavve them for 3 minutes on high and most of the water comes out. Drain and saute. Works like a charm and doesnt change flavor
Take care
sophie

I don't know why this would make a difference, but I bake mine in muffin tins and haven't had a problem with consistency. Plus, they're adorable that way.

Its possible I'm using less milk than you are, though.

Thanks guys. I did not drain the veggies after cooking - will do that next time. I baked it a little more and then nuked some this morning and it was passable. I'll try more tweaks next time.