My husband and I can't agree on how a quiche should be cooked. Can someone settle this argument once and for all?
2007-12-02 04:03:53 · 14 answers · asked by gorilladetector 2 in Food & Drink ➔ Cooking & Recipes
It should be cooked until the eggs are set. If the eggs are still moist then there is a small risk of salmonella poisoning.
2007-12-02 04:07:32 · answer #1 · answered by CW 3 · 0⤊ 0⤋
Quiche should not be wobbly! That means the egg mixture is not cooked though - with the dangers of salmonella you should make sure that all eggs are cooked properly! Otherwise you are taking a risk.
Quiche should be still moist with a resistance to the touch. I use a wooden skewer stick. Pierce the quiche in several places - especially the middle! If the skewer comes out clean, then it is cooked. If not its underdone!
Glad there are normal couples out there!
2007-12-02 04:13:43 · answer #2 · answered by Anonymous · 0⤊ 0⤋
It's a custard just like pumpkin pie. It should test done with a knife inserted near the center (no egg on the knife). If you overcook it--until it is overly firm--the filling will weep and make the crust soggy. If undercooked the filling will ooze onto the plate and possibly be dangerous--although the chance of salmonella is very low.
Enjoy!
2007-12-02 04:53:58 · answer #3 · answered by Greg W 3 · 0⤊ 0⤋
Firm
2007-12-02 04:39:12 · answer #4 · answered by almond_lace 6 · 0⤊ 0⤋
Just set when it comes out of the oven. So it will have a slight wobble at that stage. It will then firm up as it cools so you are both right really.
2007-12-03 02:32:23 · answer #5 · answered by Budge 4 · 0⤊ 0⤋
A knife inserted into the center of the quiche should come out clean.
2007-12-02 04:15:30 · answer #6 · answered by lou 7 · 0⤊ 0⤋
Somewhere inbetween the two - if it's really firm, then it's overcooked - if it's too moist and soggy it falls apart and you risk some of the egg being uncooked - meet each other halfway - the perfect solution!!
2007-12-02 04:08:38 · answer #7 · answered by Anonymous · 2⤊ 0⤋
It should be firm enough so that when you cut it, it holds together and doesn't run. It is basically a custard pie but the cheese in it will strengthen the structure and make it a little firmer than custard.
2007-12-02 04:25:14 · answer #8 · answered by Susan D 4 · 0⤊ 0⤋
Firm but moist inside to, now giggly & wobbly that means it's not done!
2007-12-02 04:19:04 · answer #9 · answered by char__c is a good cooker 7 · 0⤊ 0⤋
Definately firm.
2007-12-02 04:10:25 · answer #10 · answered by Anonymous · 0⤊ 0⤋