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!!
3 users found this review helpful
Oct. 9, 2008