Quiche making and how many eggs to use

Nobody going to answer this? I'm not much of a quiche guy, but I have been making tiny lunch quiches of late to work on a crust recipe; an egg and a yolk to 1/2c. liquid (enough for a 6" quiche)produces the sort of soft, barely set custard generally preferred in quiches. There's no reason you can't add more eggs, or yolks, if you like a firmer, eggier sort of filling. At some point you're making an omelet rather than custard, but there's a good deal of leeway.