With a wire whisk, mix together eggs, sour cream, half and half, salt and pepper until smooth and creamy. Pour egg mixture over the cheese in pie pan. Bake for 45 minutes then cover with foil to prevent the crust from burning. Bake another 5-15 minutes or until middle is slightly jiggly when gently shaken. (The quiche will continue to cook while out cooling.) Let cool on wire rack. Can be eaten warm or at room temperature. Store in fridge.
