[8doubles]

How do you make  quiche`s that stay light and fluffy after they have cooled ?
I can get them to rise like a souffle the trouble being as they cool they collapse like one as well  leaving them a tad on the rubbery side.
With todays attempt i even whipped the whites separate and folded the beaten yolk/milk mix in with the normal results.
Another idea i saw was to add a pinch of baking powder to the mix just before going in the oven ,will this work ?
Any remedy will be gratefully received.

[Casey76]

I've never had a light and fluffy quiche... even in the land of quiche (Lorraine ) once cooled it settles into a mass of stomach weighting properties - keeps you full for a long time though!

[mumofstig]

I didn't want to be the first to admit that mine don't stay fluffy (if they ever are).

They stay a bit softer with a tad more milk/cream in the egg mix though, I find. But still not fluffy............I didn't think they were supposed to be fluffy like a soufle anyway 

[8doubles]

Thanks for the replies, to be honest the results today beating the white and yolk separately did give a softer texture than before but seeing it shrink back from 12cm to 2cm made me think it was another dunlop special before i had sampled it.
Will try the same method with a deeper flan case next time.

[Thrift]

Because I can't be bothered with pastry ( mine isn't that special anyway ) I do a sort of frittata/ spanish omelette instead. Just pile everything into a pan, after a little cooking in a smear of oil, then pour on six or seven beaten eggs and into the oven for 30mins.  

[Trillium]

quiches aren't meant to be soft and fluffy like souffles, which are totally different.

I do my quiches with eggs, bit of cream and some grated cheese and whatever meat I want - bacon, ham, etc. cut into bits. The quiche is firm but still light to eat and will keep a day or so in the fridge. One thing I don't do is put it into a crust. Mine are crust free, baked in a pie pan. Crusts are visually and edibly heavy.

[joyfull]

my pastry is rubbish so I buy pastry ( ) but Jimbo still leaves the crusts  .
I made one last night - not fluffy - and none left today so guess it must have tasted ok as Jimbo obviously wolfed the lot