Can’t quite work out what went wrong with my quiche. Same recipe as normal - a bit rushed when I made it but …
After cooking for normal time it seemed cooked but there was liquid inside.
Another 15 minutes - it’s overcooked and the liquids not changed. So drained about half a glass of clear yellow liquid out and gave it another couple of minutes
Definitely overcooked but not obviously split - not my best but still tasted fine and texture wasn’t off bar the soggy pastry.
What kind of quiche? Was liquid from some ingredient or other?
Well, there’s your first mistake right there 
[TFIC I know lots of people like quiche, I just do not move among them]
I’d assume the liquid was from one of the ingredients - including bacon, of course.
I see Jane has already suggested this.
Bog standard quiche Lorraine - the bacon was fried off alongside the onions - and it doesn’t fill your pan with water like the cheap lardons - so I had wondered that (the liquid stank of bacon) but put it under unlikely.
More bemused …normally I know what I cocked up. Its the same Mary berry recipe I’ve used for years
Was it your usual bacon?
In France supermarket bacon in packets is usually brine cured (and potentially watery), whereas bacon such as poitrine fumée made by one’s butcher is dry-cured and far superior.
In the UK, as I remember back in the day, Woodall’s dry cured bacon was available in packets in NW supermarkets like Booths (th’ northern Waitrose).
Just checked and glad to see JR Woodall are still doing well…
You would need to use a lot of bacon to get half a glass of liquor.
Seems more likely that the eggs separated, with the protein curling and the moisture running off. Perhaps a bad egg, perhaps insufficient mixing, or perhaps an ingredient that started the curdling process which then continued through the mixture.
Not a quiche but started some sour dough yesterday, and no matter how i tried it just got wetter and stickier, been doing it for a number of years and never had this problem , i will try and make pancakes with the mixture tomorrow. Just putting it down to some flour i bought from Netto, then again its so how who knows
Temperature and poor flour would be my guess. Ours is like working with soup at the moment.
I found my starter yesterday. I haven’t used it for a couple of years.
I won’t post a picture.
Ours is well over 30 years old now. …. Give yours some food and air and you might be surprised!
I was thinking of the last rites …