I can't claim this as mine, as I kind of follow Jacques Pepin and Julia Child. But I did find this great tip online somewhere, the basic ratio of cream and egg for quiche - 1 egg: 1/2 cup cream and take it from there.  I do what Jacques does for his "messy quiche which is using pastry that is not blind baked.  This saves loads of time and I find it tastes just as good.

1 Eatwell Farm Savory Pastry Dough, rolled out in a tart pan that has been well buttered

3 Eatwell Eggs, 

1 1/2 cups Cream

Salt and Pepper

1/2 bunch Red Kale, trim the bottom of the stems, chop the rest of the stems very small, chop the leaves pretty small too

1 Spring Garlic

Zest from 1/2 Lemon, optional

4 oz Bacon, chopped small

1/4 cup Gruyere Cheese, grated

2 TB Butter, cut into pea sized pieces

Preheat oven to 375 F.  In a skillet add 1/4 cup of water and heat over medium then add the bacon.  Cook until the water is evaporated and the bacon is cooked through, but not crispy.  Then add the spring garlic, stir and cook a minute or two to soften.  Add the kale and cook until the kale is tender, you can add the lemon zest here if using.  When the kale is done - it should be pretty dry, spoon the kale bacon mixture evenly over the pastry dough.  In a bowl break the eggs and mix a bit. Add the cream and mix well.  Add the salt and pepper. Sprinkle the cheese over the kale then pour on the egg cream mix.  Dot the butter pieces around.  Put the tart pan onto a cookie sheet and bake until golden brown and the center is fairly set, not dry.  In my oven, I baked it for 20 minutes, turned it around because my oven doesn't bake evenly and then baked another 15 minutes or so.