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