Search thousands of recipes reviewed by home cooks like you.

Sour Cream Chicken Quiche

Sour Cream Chicken Quiche

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Katherine

Katherine

An easy recipe that's delicious too!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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 two 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 cheese.
  3. Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.
  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MrMom
56

MrMom

10/24/2004

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.

Gayle
22

Gayle

12/3/2002

This is delicious, but the next time I make it, I will add more salt.

kelly h
19

kelly h

4/9/2004

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 :)

Similar recipes