[ViolaMum]

E, what do you not like about the flavor? Or is it more texture?

I find that a little mustard powder and cayenne pepper goes a long way with cheese and eggs. Or a nice pinch of thyme (make sure you rub it between your fingers first to release the oils). Don't skimp on the salt either. Cumin is really good with spinach, too. (I run it all - the spinach, eggs, and milk - through the blender first. My kids call it Alligator Pie, as in the childrens' book.) Or try tomatoes, and thyme or basil.

If a custard has a lot of milk, that means a lot of water. Replace that with fat or protein (whipping cream, sour cream or egg yolk) and it will bake faster and you'll get a creamier, richer texture.

The Cook's Illustrated recipe uses 2 eggs, 2 yolks, plus 1 c milk and 1 c heavy cream. That's where I use the extra yolks when I've had to separate eggs for something. If I don't have yolks in the fridge and I want to make a quiche, though I'm often too lazy to separate the eggs and just use them whole, and maybe skimp a little on the milk.