To the Novice, Last week I made a dozen quiche for a wedding shower. The fool proof method for the custard is Julia Child's ratio. Crack one large egg into a two cup measuring cup and fill (with milk or cream) up to the half cup mark. Now crack a second egg into the measuring cup and fill to the one cup mark. Now crack a third egg into the cup and add cream or milk to the one and a half mark. Get it? This is her original proportion, although many websites get it wrong. Two other important tips from Julia. First, always blind bake your crust, e.g., prick with fork all over, spray a sheet of foil with Pam, gently press into the shell and fill with dry beans or uncooked rice, bake at 450 for 8 min, immediately remove foil and save beans for reuse. Make sure your non custard stuff is super dry, like ham with no water added. Press your "stuff" into the bottom to avoid it floating and blending with the custard. And fit a collar of foil around the crust edge to avoid over browning. Awesome!