1 Review

This is a very easy basic recipe to make whatever filling you want. The only thing it should state how much filling. So in stead of mixing everything together I layered so I was sure not to use too much filling for the pan. I made this using leftovers from Rosemary Roasted Potatoes and Festive Honey-Glazed Roasted Root Vegetables With Saffron, placing in a pan then topped with Swiss and mozzarella cheeses. Pouring the egg and sour cream mixture over all. I did agg dried parsley and pepper flakes to the egg mixture. Great tasting! Thanks.

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Rita~ January 08, 2010
Breakfast Quiche