Quiche should be tender and creamy, not stiff or bouncy. A rubbery texture almost always means the eggs were overcooked or overpowered.
What It Looks Like
- Sponge-like or elastic texture
- Squeaks slightly when cut
- Lacks richness despite looking fully set
Why It Happens
Too many eggs
Excess eggs create a firm, eggy structure instead of a custard.
Overbaking
Egg proteins tighten as they cook, squeezing out moisture.
High oven heat
Fast cooking doesn’t give the custard time to set gently.
How to Fix It
- Stick to proven custard ratios
- Bake at moderate temperatures
- Pull the quiche while the center still trembles slightly
- Let it rest before slicing
→ Read next: Quiche Custard Ratios Explained
→ Also helpful: How to Tell When Quiche Is Over baked
→ Back to: Quiche Troubleshooting Guide