Creamy Quiche Lorraine - Wow 'em!

From: moramor

On Jul 2, 2008

Really nice, really easy....I don't often think of quiche because I don't always have half & half or heavy cream in the fridge. I do always have sour cream, so this will become an easy, to to recipe in the future. Baked in a convection oven for around 40 minutes in a hotter oven than normal, as I was in a hurry. 350/convection. It worked out great, puffed nice and high. I used a foil ring around my baked crust so that it wouldn't get to dark. Used sharp cheddar, reduced fat sour cream, and the rest as written. It was very cheesy, I think I might have even liked less cheese (can't believe I'm saying that!!) Thanks for a delicious recipe! If you don't have a crust, I recommend the easy crust made with oil #202023...you just pat it into the pie form, it's flaky and delicious, too! Thanks again!

From: LorenLou

On Mar 18, 2008

We really liked this non-traditional quiche Lorraine. It had a uniquely different flavor due to the cheddar and Worcestershire. Had to bake about 10 minutes longer as it stayed runny in the middle, but we thoroughly enjoyed it - not a bite left!

From: silly sally

On Oct 11, 2004

Absolutely fantastic! We love Quiche... and this was really succesful I didn`t use bacon as I didn`t have any on hand. Instead I added small broccoli pieces, onions and 1 finely chopped tomato... This will be a repeat at our house! Thanks for sharing, WJKing!

From: Merlot

On Nov 16, 2004

Boca Pat suggested that I try this and she didn't steer me wrong. WE LOVED this quiche. I made it exactly as stated and it produced a creamy flavorful dish...quick and easy too. I will be making this again and again. Thanks for sharing WJKing and thanks Boca Pat for suggesting it.