Serene, I must offer you, the Quiche Goddess, a million words of praise. I made a spinach-feta-red onion quiche tonight. I pulled up your recipe posted a month or so ago to see if you did anything different. I never would have thought to add sun-dried tomatoes to a quiche, and it was incredible the difference it made! It added a whole subtle layer of flavor that I didn't expect. This one's a keeper. Question, though. My basic quiche uses 3 eggs and a cup of milk/half and half/cream. Your used 3 eggs and 1/2 c sour cream. What difference does sour cream make in a quiche? Does it change the consistency, or the flavor, more? (I woulda tried it but I didn't have any in the house.) Thanks for your yumminess!!