Verrry good quiche! I made this exactly by the recipe. Next time I will pre-bake the crust for 10 minutes as previous reviewers have advised. I won't add any extra salt, the ham makes it salty enough. I might cut back on the amount of sour cream, it's very rich. And I'll be sure to "finely" dice the ham. Also, if you're making this on a time schedule, you can get the ingredients diced and ready the night before so it won't take as long in the morning! All in all, Thanks Clark for the yummy quiche!!

Reviewed On: Oct. 9, 2008

Ok, this recipe was reeeeally good. It might even be worth the time it takes to make it! I didn't simmer for the full hour, and it turned out just fine! ;)

Reviewed On: Feb. 7, 2007

I wasn't a fan of this recipe at all. There were too many things going, too many flavors or something. I won't make it again, but if you're going to try it, maybe use less onion. It was a pretty side dish though!

Reviewed On: Jan. 30, 2007