Using the wrong egg-to-cream ratio

A savory custard tart is a quiche. The incorrect number of eggs can completely derail your brunch. You can use the best ingredients for the filling, but if your egg-to-cream ratio is off, your quiche will lack the luscious texture you expect. The eggs are necessary for the custard's texture. Too many eggs will make your filling rubbery and tough, while too few eggs will result in a runny custard that will not set. So, how many eggs do you need for quiche?

The good news is that you don't need to be a math genius to make this pastry. One egg to one-half cup of cream or milk is the correct ratio for a quiche custard. Your custard should contain three eggs and one and a half cups of liquid for a standard nine-inch quiche. Follow this recipe to achieve the ideal creamy and velvety mouthfeel.