Sour Cream Chicken Quiche

SUBMITTED BY: Katherine PHOTO BY: LDYLVBGR

"An easy recipe that's delicious too!"

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

1 (9 inch) frozen pie crusts, thawed
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon all-purpose flour
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 cup shredded Cheddar cheese
1/4 cup shredded Swiss cheese
2 eggs, slightly beaten
3/4 cup milk
3/4 cup sour cream

READ REVIEWS (37)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.
In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.
Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.

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REVIEWS

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Reviewed on Dec. 3, 2002 by Gayle

This is delicious, but the next time I make it, I will add more salt.

8 users found this review helpful

Reviewed on Oct. 24, 2004 by MrMom

Well, I had to change a couple of things, but it came out swell. First I didn't put in the bell pepper, because I'm the only one in the family that likes it. Second, I upped the chicken to 2 cups (I made two quiche) and so I also doubled the egg, milk, sour cream amounts. I added extra cheese to both quiches (probably an extra 1/2 to each). It came out beautifully, loved it, will make again. About the ONLY thing to change was the cooking time - after I reduced the heat and continued cooking it, it was not done in 35 minutes, took an extra 15 to 20 minutes extra. I would put it on the top rack and cook it the entire 50 to 55 minutes at 400. Very yummy recipe.

7 users found this review helpful

Reviewed on Apr. 9, 2004 by kelly h

this was FAB! wonderful! i included garlic when sauteing the onions like others suggested & omitted the nutmeg. it was creamy & delish! i made it with "baked stuffed tomatoes" from this website & thought they were a great pair! thank you for this recipe :)

6 users found this review helpful

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