A delightful twist on the classic quiche Lorraine, featuring savory ham and Swiss cheese for a rich and satisfying dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Place the pastry shell in a pie dish and bake for 10 minutes to set the crust.
Blind baking prevents a soggy bottom crust.
In a mixing bowl, whisk together the eggs, sour cream, salt, and pepper until smooth.
Whisking thoroughly ensures a uniform custard.
Stir in the diced ham and shredded Swiss cheese into the egg mixture.
Evenly distribute the ham and cheese for consistent flavor.
Pour the mixture into the pre-baked pastry shell.
Fill the shell carefully to avoid spills.
Bake in the oven for 35-40 minutes, or until the custard is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for 5-10 minutes before slicing and serving.
Cooling allows the custard to firm up for cleaner slices.
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