I love quiche but only when imakeit myself as i dont really like the eggy ones. Here's my recipe for a milder taste.

Blind bake some frozen shortcrust pastry

Then cook some onion/bacon/mushies/capsicum - anything goes well in it
Spread over base then add the softer fillings lthat dont need cooking like
tomato/corn/ham/salmon

Sprinkle 1/2 cup cheese over the top and some fresh chopes chives, S&P

Mix together 2 large eggs, 1/2 cup full cream milk, 1/2 cup cream
and pour over the top. Bake 40-50 mins on 180'C till firm and golden.

I have always used the 1 egg: 1/2 cup of liquid ratio. It works really nice for a less eggy taste.

Like Tracey, i change it every time depending what's on hand in the fridge. I'm hungry now