I’ve been searching for a good quiche base for a long time. They are all different, as how much cream, how many eggs. Sometimes they come off dense. At times too soft.
I recently tried this ratio:
4 eggs and 300ml of cream.
40 minutes at 200 C (392 F)
It turned our beautifully. Fluffy and light.
I have to admit, it might have helped I used really great quality cream. It was a raw, organic cream that costs $15! Not usually what I would get, but because of the new coronavirus the line at the supermarket was really long, so I popped into the health food store next door instead.
The search for a good recipe ends here! I can put anything in it.