Broccoli and Bacon Crustless Quiche |

Simply put, eggs do the thickening and cream creates richness. I use a ratio of 1 egg to 1/3 cup of cream to get a firm quiche with a lot of flavor. Make sure that whatever you’re adding to the filling (veggies in particular) is free of any excess liquids.

I also let my quiches cool completely before serving, which ensures the filling sets completely. Cutting into a quiche too soon can prevent you from getting nice clean slices (as you can see in the photo below, I tried to rush things a bit).