quiche looks curdled??

[akhems]

3eggs, 300mls single cream, 100g finely grated mature cheddar and whatever's handy at the time and it always looks like it's curdled and has water coming out of it... what am I doing wrong?

What temperature? Try 250mls rich cream and 300 degrees and see if it's any better.

I always use double cream.

temperature was 160C in a fan oven

I thought double cream might be too heavy whichis why I didn'/t use it but I'll have a bash.. thanks you both

i use 2 eggs and 3oomls milk

furryslippers using 2 eggs and 300ml milk makes me wonder if akhems' letting hers set up after baking?

it looks curdled after baking or before?

Perhaps you are just not cooking it for long enough?

I tried again, 300mls double cream and 4 eggs and it's a lot lot better

isenhart7 what do you mean by letting it set up after baking?

the curdled look is after cooking omdb :/

Thanks everyone

I wait ten minutes after baking to slice and serve.

oh I see isenhart, yes I did that because I only like it cold