Quiche Lorraine

This is the best quiche I have ever eaten, let alone made. The sour cream made the egg filling rich and creamy (although the heavy cream helped with that too, but I could definitely taste the tang of the sour cream), and the caramelized leeks and onions were sublime. I may be going a bit over the top here, but it really is delicious.

I did have one issue: I made the quiche in an 8" springform pan and it took 70 minutes to cook through, unlike the 30 minutes stated in the recipe (although in her defense it does say that it will take longer in a smaller pan - I just wasn't expecting twice as long). Otherwise, the quiche is wonderful and I will be making it again.