00:00One common mistake is keeping you from your perfect quiche. A lot of people over bake their
00:04quiches. The perfect one, it's got the jiggle. Our friend right here is the one that when we
00:08pulled it out, it still had a real jiggle inside of it. It almost looked like you would think it
00:13was undercooked, but I promise you it was the one that's going to be the most delicious. But this
00:17one, it looks like it's finished. The bite this is over. Those eggs and everything inside of it
00:21are going to be too firm. They're going to be almost gritty and mealy. This is not the custardy
00:25interior that you're looking for. It's a real fine balanced line when it comes to cooking eggs.
00:30Think about when you're making scrambled eggs. Think about when you're making over easy. It's
00:33not that you're cooking it to the point where it has no more moisture. You're trying to keep as much
00:38of that as possible.
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