Bronwyn’s quiche with sour cream from Food52

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Notes about this recipe

  • kbrooks on May 19, 2025

    This is a keeper! Basically a riff on quiche Lorraine. I use onions or leeks depending on what I have. I increased the cheese to 1-1/2 cups and include 1 cup in the egg mixture and top with the remaining 1/2 cup. The cheese can be sharp white or yellow Cheddar or a cheese or cheeses of your choice. Let it cool 15 minutes or so before slicing into wedges.

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