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.)


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.

  • Thanks! So indeed then. I guess using all-cream (rather than cream/milk) indeed also makes it softer/runnier. – Fattie Mar 16 '19 at 20:50
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    @Fattie milk is waterier and will make it runnier. Cream is fattier and will make it softer. – AGirlHasNoName Mar 16 '19 at 20:52
  • !!! OK, got it. – Fattie Mar 16 '19 at 20:54
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    I tried 3 eggs and exactly 1 cup full cream - works great :) – Fattie Mar 18 '19 at 15:45
  • sent a bounty, @agirlhasnoname thanks! – Fattie Oct 13 '20 at 19:13

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.

  • A great tip to try, thanks! – Fattie Mar 18 '19 at 15:44
  • 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 '19 at 16:04

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