Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable.
Because I'm using very fresh eggs, the colour and taste is good (and before cutting into it the surface looks fine, not sunken or anything) but the texture and visual appeal is wrong.
In case it matters the fillings I've mostly tried are bacon/pepper/mushrooms. As for the eggs, I'm just whisking them and pouring in.
What causes a rubbery aero bar quiche filling?
Best Answer
Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well.
It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air.
In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra.
Its harder to tell from the description, but you may also be over baking the quiche. You want to cook it until the center just barely jiggles, about 180 F / 82 C.