Sour Cream Chicken Quiche

Sour Cream Chicken Quiche


"An easy, delicious recipe that will become a family favorite. Add more veggies or more chicken, depending on how you and your family like it."
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1 h 10 m servings 389 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C) and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill.
  2. Heat olive oil in a medium skillet over medium high heat. Saute onion and bell pepper for 3 minutes, stirring frequently. Add flour, then cook and stir for an additional 2 minutes. Finally, stir in chicken, salt, nutmeg and pepper and mix well.
  3. Spread chicken mixture over the bottom of the unbaked pie shell, and top with Cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture.
  4. Bake at 400 degrees F (200 degrees C) for 20 minutes, then reduce temperature to 350 degrees F (175 degrees C) and bake for another 30 to 35 minutes, or until a knife inserted into the pie comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 120 Ratings

Most helpful positive review

Great quiche! I made a few small changes, but it turned out wonderful. I sauteed some minced garlic with the onion & I didn't have bell pepper, so I chopped up some fresh spinach instead. I p...

Most helpful critical review

I didn't care for this recipe. The only changes I made was I used tomatoes instead of peppers, green onions and colby jack cheese. After cooking for 20 min at 400, it took 90 min more to cook! N...

Great quiche! I made a few small changes, but it turned out wonderful. I sauteed some minced garlic with the onion & I didn't have bell pepper, so I chopped up some fresh spinach instead. I p...

Tasted really yummy! Will make it again soon. I added broccoli and used a deep dish pie crust-Fantastic!

This recipe has a really good flavor but I advise you cook it a little longer to get the consistency right.

I love quiche and have been a staunch fan of the ham/bacon and cheese variety. This is both mine and my husband's new favourite! Used sharp cheddar and mozzarella, and chilli powder instead of...

Was easy for a college guy to make for his girlfriend's family. They loved it--it disappeared in like 5 minutes! I substituted zucchini for chicken, because, well, when you're in college, you ju...

Excellent. I used the Easy to Remember Pie Crust from here instead of a purchased crust. I didn't have green peppers, but I do have roasted red peppers, so I chopped up one of those as well as...

My husband and I loved this recipe. Didn't have green pepper so used fresh spinach instead...very delicious. I plan to use this recipe frequently. I think it would be good without the chicken...

Very tasty and easy to make. I made my own crust rather than a frozen one. I added mushrooms since I needed to use them up, and used red pepper instead of green (just what I had on hand). I will...

I thought this was delicious, but I added 1/4 cup zucchini and 1 clove of garlic to the mix as well. I think it's best to do the sauteing in a non-stick pan, otherwise when you add the flour it...