Good! Tasty and it helped clean out the fridge. I used one cup diced ham instead of chicken and omitted the salt since ham has enough. Skipped the nutmeg as per other reviews. Used 1 cup mexican cheese blend instead of cheddar & swiss and added 1 large chopped tomato. Oh! And I did not layer the egg mixture on top but rather mixed it together with all the other ingredients.

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.

Love, Love, LOVED it! I doubled the recipe so we'd have some leftovers & am so glad that I did. My entire family thought this was divine. I used a rotisserie chicken from my local deli & doubled the salt like someone else suggested. It was perfect. My small family of 3 ended up eating this for every meal & managed to eat both pies in 2 days. My son is already asking that I make it again. This one is a keeper for sure! Thank you so much!!!

Exceptionally easy and delicious! I added some Spanish olives before pouring in egg mixture, and it added a good flavor. I also baked for 1 hour at 400 degrees, covering the crust with tinfoil after 35 minutes to prevent further browning.

I think it had the potential to be really tasty however, the nutmeg ruined the entire dish. I ended up throwing out over half because we just couldn't eat it. I'll never make this again but if you do leave out the nutmeg!

We left out the nutmeg, and my family all had seconds. It was good, but not a five star quiche.

I did not like this at all. My first taste was the top, which is only sour cream and eggs. My husband like it but said it would be even better if you mixed all the ingredients instead of putting them in layers

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!

The was fast, easty and delicious. I am making it on Christmas morning for brunch.

I made this last night and it was quite delicious! I left out the nutmeg, but added in some mushrooms and crushed garlic. I cooked it in a fan-forced oven and didn't need to have it in there for longer than suggested. Will definitely make it again.

I really enjoyed this recipe. It is a quick and easy meal that doesn't feel like it is fast food. I took the advice of others and just cooked the quiche on 400 degrees for about an hour. I had a hard time telling when it was done but after the top begins to brown up you need to watch it carefully. I would say that I enjoyed the quiche after it set up in the fridgerator the most, leftovers are the best!

I made this for a luncheon and it went down really well, but I did find I had to cook it for about 15 minutes longer than stated.

This was great! I sauteed the chicken in minced garlic and onion powder and I used red bell pepper instead of green. Thanks for the recipe!

I can't give this a high rating because I really just enjoyed the chicken..it's my fault because I hadn't had quiche before and didn't realize it tastes mostly like egg...not my favorite! I think it'd be better without the entire top egg part, though I know that's what makes it quiche.

I'd give this a 4.5. Thick when mixed together, but turns out fine. Make sure not to overcook. (top gets a little brown, so watch it.) I used a 6 oz package of pre-cooked, chopped chicken!

Nice flavor and a perfect amount of cheeses. This is a really good recipe.

I made my own pie crust (I am not fond of the frozen ones). To make the roux I added a 1/2 Tbls. of butter because after sauteing the onion & pepper in the oil, there wasn't enough oil for a good roux. I think also that one could add another 1/2 cup (max.) of liquid as the amount given was not quite enough. Am not sure if the 9-inch crusts you buy are the exact same size as a homemade one. I think the pre-made are a bit smaller so this recipe would be fine for the frozen one. The taste and texture of the end result is EXCELLENT.

Delicious! This was a nice variation from the ingredients that I usually put in my quiche. Maybe next time I'll throw in some diced red pepper for the added color.