My quiche did not set up well; the final custard remained a touch watery/soft.
Would that mean my ratio of cream : egg was too much or too little cream?
What's the logic of quiche custard?
Should I now try a bit more or a bit less cream?
You can often find mentioned the finding from French cuisine that "3:2" is thought to be the best ratio ... but no-one really mentions which "way" that goes!
FTR thanks to the below,
3 eggs to exactly 1 cup full cream works perfectly for quiche. (A 9" pie.)