Well Fed Network

Posted by Rachelle Shockey on Just Baking.

I fell in love with this recipe; I really like the chicken and Swiss in it. My favorite way to eat it is cold the next day for lunch.

Sour Cream Chicken Quiche

• 1 (9-inch) frozen pie crust, thawed
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper (I use a trio blend of peppers)
• 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

1. 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.
2. 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 2 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 cheeses.
3. Combine eggs, milk, and sour cream; mix until smooth. Pour over chicken mixture. [Editor’s Note: Sprinkle with additional shredded cheese if desired. You can reserve a couple of tablespoons of the called-for amount or use extra.]
4. 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.

Recipe found at Allrecipes. Photography by myself.