So, about that quiche...

Sometimes it's good to remember that old saying - "You can't judge a book by it's cover." Such was the case with the quiche I made last night. You may remember me posting the teaser picture on Facebook. If not, here is the picture again. 

Finished zucchini and onion quiche.

It looked great - until I started to cut into it. It turns out that even though I had cooked it long enough, the inside was still very loose and runny. In an effort to mitigate any potential for undercooked eggs, I baked it for an additional 7 minutes longer than was suggested, but it did not do anything to help the consistency. The quiche just would simply not stay together.

This is not to say it wasn't delicious. Three zucchini and half an onion cooked up and stuck in a quiche with some sharp cheddar cheese was sufficient to make it taste fantastic. And ultimately that's what I am going for - I'm not competing on Iron Chef where I lose points for presentation. Though as I ate my dinner I thought back to what exactly made my normally perfect quiche fall apart this time. Then I remembered my prep, and how much I cooked the zucchini. Zucchini, like many fruits and vegetables, contains a surprising amount of water. When I pre-cooked the zucchini and onion, I did not cook them fully. My thought was that I didn't want them to get overcooked when they cooked again inside the quiche, but when they cooked once again inside the quiche they gave off a lot of water which threw off the balance of the custard and in fact broke it up. 

This was what my slice of quiche looked like...

Well, you live and learn. Tip to all of you that I have learned the hard way - cook your vegetables FULLY before putting them into your quiche.