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Clark's Quiche

Reviewed: Mar. 13, 2014
Have made this dish six times now. Tweak it a little bit based on what I have in the kitchen. I always seem to have more than what will fit in the pie crusts, so I cut the ingredients back a little bit so that it won't overflow in my oven. Tried it with ricotta cheese instead of sour cream but it was too sweet. I cook one and cover the second one with press and seal and it stores in the freezer nicely.
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