I've been planning a big quiche cooking extravaganza for quite some time, and today i implemented it. I've been saving up the girls eggs for about a week (they're laying between 17 and 25 eggs a week these days!) and this afternoon i harvested some broccoli and spinach and got to work. i bought a gallon of raw milk last friday and hadn't done anything with the cream yet, so i made these extra decadent.
- 1 dozen eggs, scrambled
- shredded cheddar
- 2 cups raw cream
- bunch spinach, julienned
- chopped broccoli
- various herbs: rosemary, basil, oregano, thyme
- salt and pepper
First i sauteed the onions, herbs, seasonings, garlic and broccoli unti the onions softened, meanwhile scrambling the eggs with the cream and some seasoning salt.
I sprayed some muffin tins and dropped spoonfuls of the sauteed veg into each spot.
Next i poured in some of the egg mixture, leaving room at the top.
Topping that with the spinach, then a little more egg and the cheese.
Into the oven they went at 375 for 20-25 minutes. Inside the oven they were puffed to double their size! So pretty and tantalizing. But sadly upon removal from the oven they sank back down into deflated, sad little puddles. I'm sure they'll still be uber delicious. But i'm disapointed.
2 are destined for our tummies this evening, along with some cooked sprouted lentils. The rest will be frozen and packaged for quick, easy dinners for my hungry working husband.
I'm pleased enough with the results, i'm sure they're scrumptious, but i'm wondering if i missed some step to ensure the maintenance of "puff."
**update: apparently quiches aren't supposed to stay puffed (vs souffle). Though it seems when i bake them in larger pans they stay at least a LITTLE puffed.
Does anyone know of a way to keep quiche from falling when you remove it from the oven?