Easy Sour Cream Chicken Quiche recipe
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Ingredients
- 1 (9 inch) frozen prepared pie crust, thawed 1 tablespoon olive oil ¼ cup chopped onion ¼ cup chopped green bell pepper 1 tablespoon all-purpose flour 1 cup cooked, cubed chicken meat ¼ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground black pepper ½ cup shredded sharp Cheddar cheese ½ cup shredded Swiss cheese 2 eggs, lightly beaten ¾ cup milk ¾ cup sour cream
Nutrition Info
- 388.5 caloriescarbohydrate: 19.7 gcholesterol: 114.8 mgfat: 26.5 gfiber: 0.6 gprotein: 17.6 gsaturatedFat: 10.2 gservingSize: -sodium: 453.9 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Sour Cream Chicken Quiche
Directions
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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.
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.
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.
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.