Recipe by Katherine
"An easy recipe that's delicious too!"
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1 (9 inch)
frozen pie crusts, thawed
chopped green bell pepper
chopped cooked chicken breast
shredded Cheddar cheese
shredded Swiss cheese
eggs, slightly beaten
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.
Made this for friends and family ... sorry, just didn't care for this at all.
This is delicious, but the next time I make it, I will add more salt.
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 :)
I was having trouble deciding whether to make my standard quiche lorraine or to try this recipe. After reading the reviews and learning that this recipe needed more salt, I thought i would try combining the two recipes. I used this recipe (minus the nutmeg) and added crumbled bacon. Used the bacon grease instead of olive oil and used more cheese. I didn't use a crust (I always make quiche crustless) and served with a tossed salad and buttermilk buscuits. Got rave reviews. This may become my new standard quiche.
The sour cream makes this recipe. It was delicious. I omitted the nutmeg as putting it in would not have made me popular with my family. I'm glad I left it out, as I don't think it would have been a good fit in this recipe. This quiche is creamy and cheesy and has a pleasant tang to it, likely because of the sour cream and cheeses. I used red pepper instead of green, and had to add another cup of chicken. One cup alone was nowhere near enough.
I made this for dinner. I doubled this recipe for 2 quiches, leaving out the nutmeg, but adding in garlic and onion powder. I also had leftover egg mixture, since I used pre-made shallow pie crusts. It tasted wonderful. The sour cream is a nice touch. I like it best the next day, cold.
This was very good. I made it for dinner & everyone really liked it. I had to make a few changes since I didn't either have enough ingred. or none at all. Didn't have green pepper, so had to omit (but, I think it could of used it--even a red pepper). Didn't have enough cheese so sub. some grated asiago & cream cheese--tasted really good anyways. Served a veggie on the side. I think this may replace my old tried and true quiche recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Chicken Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 240
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