I’ve made Tana’s crustless quiche twice now. Does anybody else have problems with the center of the quiche looking runny and slimy? I’m not sure why its doing this? Is it the oil from the ground turkey and the ghee, or is it raw egg? Not sure what’s going on. The non slimy parts are yummy.
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I just made this for a holiday gathering on Saturday and didn’t have this “slimy” issue. Perhaps your oven requires a variation (I know mine does for some things). Maybe try with organic chicken sausage instead of turkey to have a less ‘moist’ protein source, or use less ghee than called for and see if that helps. Anyone else know what might be causing this?
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