Quiche does not set up - too much, or too little, cream?

Question

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.)

score 9 · Accepted Answer · answered Mar 16 '19 at 19:33

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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.

answered Mar 16 '19 at 19:33

Summer

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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 '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. – Summer 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
Hey Thx @Fattie – Summer Oct 15 '20 at 23:10

score 1 · Answer 2 · answered Mar 18 '19 at 13:42

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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.

answered Mar 18 '19 at 13:42

Just jude

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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 '19 at 16:04

Quiche does not set up - too much, or too little, cream?

2 Answers2