What are some things that could go wrong when you making quiche?

Here are some common pitfalls when making quiche, and tips to avoid them:

Crust Issues:

* Soggy crust: This happens when the crust is not pre-baked enough before filling. Solution: Always pre-bake your crust for 10-15 minutes before adding the filling. This ensures it stays crisp.

* Tough crust: Over-baking is the culprit. Solution: Watch your crust carefully and remove it from the oven when it's golden brown and set.

* Cracked crust: This can happen due to over-mixing the dough, using too much liquid, or not letting the dough rest long enough before baking. Solution: Mix the dough until just combined, avoid adding too much liquid, and chill the dough for at least 30 minutes before rolling it out.

Filling Problems:

* Curdled custard: This is caused by overcooking the custard. Solution: Bake the quiche at a lower temperature (350°F) and use a water bath to prevent the edges from overcooking.

* Weeping filling: This can happen if the filling is too watery. Solution: Drain vegetables well and add a tablespoon of cornstarch to the filling mixture to thicken it.

* Uneven filling: This can be due to uneven distribution of the filling in the crust. Solution: Spread the filling evenly across the crust and make sure to reach all the edges.

* Overcooked vegetables: This can result in mushy vegetables. Solution: Add vegetables towards the end of the cooking time.

General Mistakes:

* Overfilling the crust: This can lead to a messy quiche with spilling filling. Solution: Fill the crust to about ¾ full.

* Not allowing the quiche to cool: This can lead to a runny custard. Solution: Let the quiche cool for at least 10 minutes before slicing.

Bonus Tip: If your quiche starts to brown too quickly, cover it with foil for the remaining baking time.

By avoiding these common mistakes, you'll be well on your way to making a delicious and beautiful quiche!