How do you test quiche for doneness?

Visual Clues:

* Golden brown crust: The crust should be a nice golden brown color, not pale or doughy.

* Set filling: The filling should be set and no longer jiggly in the center. It should appear firm and cooked through.

* No liquid on the surface: The filling shouldn't be watery or bubbling excessively.

Touch Test:

* Gently press the center: The center should spring back slightly when pressed. This indicates the filling has solidified and is done.

Temperature Test:

* Insert a thermometer: An instant-read thermometer inserted into the center should register 160°F (71°C) for a quiche filled with eggs and dairy. This ensures the eggs are fully cooked.

Additional Notes:

* Cook times vary: Oven temperatures and quiche recipes can vary, so always check your recipe for specific cooking times.

* Overcooked quiche: Be careful not to overcook your quiche as it can become dry. If the edges of the crust are browning too quickly, cover the quiche with aluminum foil for the remaining cooking time.

Remember: A well-done quiche will be firm, golden brown, and have a cooked through filling. If you're unsure, it's always better to err on the side of caution and cook it a few minutes longer.