Before Atkins went into bankruptcy, they used to sell by mail the most perfect crustless frozen quiche. I believe the only ingredients were eggs, cheese and heavy cream and it had the most perfect dense texture.
I have experimented with several quiche recipes at home and I cannot recreate the texture. My quiches always come out tasting more like fluffy scrambled egg souffles. Tonight I baked a quiche that cost a fortune due to the expensive cream and the expensive gruyere. What a disappointment - it tasted much like scrambled eggs, which would have been considerably less trouble to make.
What am I doing wrong?