How do you make quiche less watery?!
Answers: Do you tend to use evaporated milk over regular milk? There are a million recipes out there... what do you prefer?
Be careful not to over-bake it. It makes the eggs too tight and it weeps liquid. Take it out of the oven just before the center is set completely, it will finish cooking on residual heat.
I use two eggs to each pint of heavy cream. Works great for me.
Use less milk. I personally use cream and a little milk.
Dont use much milk. Add a little more cheese than the recipe calls for. (you really can't over add cheese in quiche)
If you have the right amount of eggs, it shouldn't go watery. I use normal milk, & cream to make my Quiches. My favourite is one my sister-in-law makes, it has minute noodles & frankfurts in it among other things.