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Cooking experts! Half & Half question - UPDATE another question

I have 1% milk, light cream and heavy cream. I have a quiche recipe that calls for 1 1/4 cups of half and half + 5 eggs. What should I do?

UPDATE:

So I did the 5 eggs + full light cream. The egg part is super puffy and pulling away from the crust. WILL THIS BE GROSS TO EAT? What went wrong?

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