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I've made this recipe 3x and the texture is still turning out "gushy". Doesn't hold its shape, just "melts away" on the plate. Any suggestions on what to do to correct this? This time I baked it for 45 minutes and let it sit for 15 but perhaps a longer rest, or even chill? Or add a different binder?

I really want to get this right because we love the flavors of this.
Thanks!!
Nance

"Crustless Smoked Salmon Quiche with Dill"

Recipe By: Cooking Light July 2002
Serving Size: 8

Ingredients
1 1/2 cups fat free evaporated milk (1-12 oz can)
1/2 cup sour cream
1 teaspoon dijon mustard
4 large egg whites
1 large egg
1/2 cup gouda cheese (about 2 oz) -- shredded
1/2 cup scallion -- thinly sliced
1/4 cup smoked salmon (about 2 ounces) -- chopped
2 tablespoons fresh dill
1/2 teaspoon black pepper
cooking spray

Preheat oven to 350.
Combine first 5 ingredients in a large bowl; stirring with a whisk. Stir in cheese, scallions, salmon, dill and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake for 35* minutes. Let stand 15 minutes.

*2nd time: A little gushy. Try 5 minutes more? Also used Dill Havarti and 4 ounces of SS. Very, very good.
*3rd time: Still too gushy. WTD?

Nancy,

That milk/egg ratio looks way off to me, especially if you're using evaporated milk instead of cream. Also, if you're using lowfat or nonfat sour cream, it doesn't work well as a binder (not enough fat).

I would use only 1 cup of the evaporated milk (or even 1/2 cup) and use 2 whole eggs and 8 egg whites. Personally, I would also use more smoked salmon!

Quiches (and frittattas, which is what this is) are done when they dome up, with just a small jiggly bit in the center. If it hasn't done that yet, it's not done. If it doesn't do that at all, not enough eggs.

Thanks Josh! I'll try your formulas next time and will report back. I did increase the smoked salmon to 4 ounces and it's perfect, taste-wise. Cooking Light recipes are known to be skimpy on taste but I have dietary restrictions so I have to keep away from cream. And I did use low-fat sour cream.
Nance

Nancy
You might abandon this recipe altogether and use a fritata recipe and add the smoked salmon and dill.
Ina Garten has a recipe that starts on the stove top in a saute pan and finishes in the oven to get the puff that fuzzy referred to. I will try to look for the recipe....it is not a salmon/dill fritatta, I think it is spinach, but with any fritatta recipe, you can just substitute their flavors for ones you like. You are just looking for a recipe that works and you can be creative with the flavors.
Ilene

Thanks Ilene. While I'd like to try to make this one work I'd also love to have the Ina recipe if you can share. I'll check her website too.
I hate to ditch this, it has such potential and we do really love the flavors as I said before. The intention was more quiche/custard, not a true fritatta.

How about some tapioca flour to give it some more body?