Notes


 * This lesson can be divided into two parts. A lecture discussion part and a production part.**
 * Egg Crossection:**
 * Parts of an Egg**
 * Quiche doneness:**
 * How to tell if it's done.** Baked custards should be removed from the oven **//before//** the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. **The knife test:** Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. **Cheese fillings:** Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.