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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.)

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You need less cream for a firmer consistency. The eggs are the part that set during the cooking process. The cream adds moisture and fat, both of which make it softer and runnier.

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  • Thanks! So indeed then. I guess using all-cream (rather than cream/milk) indeed also makes it softer/runnier.
    – Fattie
    Mar 16, 2019 at 20:50
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    @Fattie milk is waterier and will make it runnier. Cream is fattier and will make it softer.
    – Summer
    Mar 16, 2019 at 20:52
  • !!! OK, got it.
    – Fattie
    Mar 16, 2019 at 20:54
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    I tried 3 eggs and exactly 1 cup full cream - works great :)
    – Fattie
    Mar 18, 2019 at 15:45
  • Hey Thx @Fattie
    – Summer
    Oct 15, 2020 at 23:10
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Add 1 Tab of flour in egg mix. That works for me. Check Moosewood cool books Quiches. Easy and my go-to for 38 years.

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  • Adding a little bit of starch also helps to stop the eggs from separating if they coagulate 'too hard'. (Also useful when making other custards, although I generally use cornstarch instead of flour, as it has a more neutral flavour.)
    – Popup
    Mar 18, 2019 at 16:04

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