So, when I make quiche, sometimes I had pools of egg whites on the top, which got tough when they were baked. For my last quiche, I separated the eggs and lightly beat the eggs. The only problem was the foam, you don't want it, since it makes burnt meringue on the top of your quiche. Next time, I'll spoon the foam into the pie pan before I add the goodies, popping all the bubbles.