Why is my quiche always shite?

[MrsJackRackham]

No matter what recipe I use my quiche always ends up tasting like omelette. I want that lovely rich, creamy, wobbly taste and texture you get from shop bought quiche. Can I please have some fool proof recipes please?

the professional recipe :
2 egg yolks
2 eggs
25 cl milk
25 cl creme fraiche (30% fat underline )
nutmeg (I did not invent it)
salt
pepper
----
200g emmental ( this is an add-on, already)

beat the hell out of the eggs then you add everything else.

I'm with @BadAlice .... evaporated milk instead of milk or cream. Awesome quiche

I forgot : it should be no more than 3 cm thick. 35 to 40mn cooking at 180 degrees. fullproof.

Why are people boycotting M&S ?

Because it’s quiche and all quiche is vile

I went to a lunch party a few years ago - every savory dish was a different type of quiche (unexpectedly!): salmon quiche, cheese and tomato quiche, turkey and bacon quiche, brie and broccoli quiche...

Thank goodness for salad and dessert.

Yy to Emmenthal. Elizabeth David uses a mixture of Emmenthal & Parmesan.

Prebaked case, Tesco savory one.
Chopped onions.
Chopped Tesco bacon bits.
Mushrooms.
Chuck it all uncooked into the case.
Place it on a cooking tray for spills from your case , and beat the egg with a fork till just mixed, add the egg to the case if the egg does not reach the top add another egg.
Put the oven, on high and place on the bottom shelf, set times for 30 mins.
Check if cooked if so eat it.

Sorry OP I had a laugh at your post as initially I misread it as Why is my quickie always s....?

@Euclid, creme fraiche might help with a quickie too.

Gosh thanks everyone. Lots to try
M&S are being boycotted because they are now letting any man who feelz like a woman use the ladies'changing rooms, including the bra fitting ones.
Anyhoo, back to quiche....
I think my biggest mistake is my lackluster beating of the eggs. Must try harder @Euclid 😉

I'm an egg hater - a previous boss of mine gave me this tip: use just one or two eggs, (depending on how large it is), so that it sets, then use a whole, small tub of Philadelphia, a few spoons of double cream, whisk the whole lot together, then add your fillings and grated Cheddar. Blind bake the case first. Oh, and if you're using spinach, squeeze it out thoroughly and grate some nutmeg in. It's yummy and not at all eggy .