Reviewed: Sep. 16, 2009

I made this last night. It was awesome!! The only change I made was I added one more egg b/c I like mine a little more eggy and pimento peppers. Thank you so much for this recipe, it's a keeper.

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LouLou

Cooking Level: Expert

Living In: Christiana, Tennessee, USA

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Reviewed: Jul. 29, 2009

My husband and I LOVED this recipe. I made it as listed with the exception of leaving out the green pepper (didn't have any) and adding a bit more cheese. It was easy, flavorful and would be great for breakfast, lunch, dinner and for company!

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LisaT

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Reviewed: Jul. 20, 2009

This was delicious! I modified it just a bit by adding a little bacon (pre-cooked) with the chicken. Also, I used egg substitute instead of eggs, light sour cream, fat-free milk, and 2% milk cheddar. I baked it in a stoneware pan, so it took about 5 minutes longer at the higher temperature, and about 5-7 minutes longer (than the 35 minutes) when it was switched to the lower temperature. Overall, it was very easy to make, and very tasty. I will definitely make this again!

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: May 11, 2009

Fantastic! I also used ham instead of chicken and--since we love spice--added some crushed red pepper as well. Thanks for a delicious recipe!

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Alison

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Reviewed: Dec. 26, 2008

This was my first quiche. I used leftover turkey instead of chicken, and used a combination of shredded taco cheese and laughing cow cheese wedges, because that's what I had. I omitted the nutmeg and added an extra egg, and then mixed everything together instead of layering it. It came out just how I wanted it to! Will definitely make again, and probably make my own variations.

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CRAZYLEO

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Reviewed: Dec. 4, 2008

This recipe has become a staple for me. I was totally new to making quiche and this recipe was easy to follow and delicious. I now get creative and modify it for many different meals. My husband and friends LOVE it and you will too, the nutmeg definitely adds another dimension to it!

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DesignME

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Reviewed: Nov. 13, 2008

This recipe is delicious, but the egg/sour cream/milk portion needs to be AT LEAST doubled in order to make a substantial quiche! Mine was way too thin to be called a quiche. Also, taste the chicken mixture before adding more salt--I added more salt based on other reviews and the quiche ended up too salty for my family.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 9, 2008

Very yummy and the sour cream gives it a great texture. I added bacon bits and lotsa cheese.

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Domo7

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Aug. 7, 2008

Yummy! The whole family loved it. I made some changes per other comments. I left out the nutmeg and cooked it at 400 degrees for 50-55 minutes. Came out perfect! I also added a little garlic before I popped it in the oven. This will be a regular at our house! Thanks!

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Jacqueline Louk

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Reviewed: Aug. 4, 2008

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.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jul. 30, 2008

Yummy! I was a little nervous about the nutmeg, so I left it out also. I agree with another reviewer that this is really good the next day. I added shredded cheese, heated it up just a little, and topped it with sour cream. It made a delicious lunch!

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paynes

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Reviewed: Jul. 29, 2008

I love how easy this dish is. If you have leftover chicken then it really is super fast & easy. It had a really good flavor from the sour cream. The only change I made was to substitute fresh minced garlic (which I sauted with the peppers & onions) for the nutmeg. I just didn't think nutmeg would go well in a quiche. It was a nice change from traditional quiche and made for a great weeknight dinner. I paired it with a green salad and my whole family really liked it.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Apr. 8, 2008

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.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 12, 2008

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!!!

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gztg44

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

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.

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KatBeth

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 22, 2008

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

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jan. 22, 2008

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!

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Rock Vixen

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Orem, Utah, USA

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Reviewed: Jan. 21, 2008

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

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 13, 2008

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!

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