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Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.

After it comes out of the oven, I find that the height is low (around 2cm) when I thought/expected it to be higher.

I find it hard to know when it's actually 'cooked' as the egg parts are runny when it's in the oven, only solidifying when I take it out.

How can I tell that the quiche is done?

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2  
I read this over several times and I don't actually see a question. –  Jay Mar 14 '13 at 6:47
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There is nothing that would make a quiche rise, 2 cm is pretty normal. The quiche should solidify in the oven... What exactly are you asking here? (FWIW, I bake mine for 35 minutes and I never had issues.) –  Mien Mar 14 '13 at 6:49
    
Quiche can rise if you introduce air bubbles when you mix the eggs, as the bubbles grow. However it's not generally considered desirable. –  slim Mar 14 '13 at 14:40

1 Answer 1

Inferring that the question is, "How do I tell when the quiche is done?" The answer is to check the internal temperature, which should be between 165°F(74°C) and 185°F(85°C).

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That's a bit of a problem with my oven, as I have a portable temperature gauge inside, which says it's several degrees lower than the knob is at. (marked in 10 degree increments by dots, with 120 and 200 marked) –  amanda witt Mar 14 '13 at 7:09
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not the oven temperature, but the internal temperature of the quiche itself. Use an 'instant read' thermometer like this to see what the temperature of the quiche is. –  Cos Callis Mar 14 '13 at 8:54

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