Tasty Tuesday: Sour Cream Chicken Quiche

I love quiches.  And when I had my first bite of this one about a year ago, I knew it was a keeper.  It’s so, so good!  Cheesy and creamy, with just a hint of tanginess thanks to the nutmeg and sour cream, it’s a real winner with the whole family!

For a real treat, instead of using a pre-made bought crust, make this quiche with my Easy Homemade Pie Crust.

Sour Cream Chicken Quiche

  • 1 (10 in.) pie crust, unbaked*
  • 1 tbsp. olive oil
  • ¼ c. chopped onion
  • ¼ c. chopped bell peppers (optional)
  • 1 c. chicken, cooked and shredded
  • ¼ tsp. salt (I add a tiny bit more)
  • ⅛ tsp. nutmeg
  • ¼ tsp. black pepper
  • ¾ c. shredded cheddar cheese
  • 3 eggs, slightly beaten
  • ¾ c. milk
  • ¾ c. sour cream

  1. Preheat oven to 400°.
  2. In medium frying pan, heat oil on medium-high; add onion and green pepper. Saute until soft, stirring frequently. Remove from heat.
  3. Stir in chicken, salt, nutmeg and pepper. Spread over bottom of unbaked pie shell and top with shredded cheese.
  4. Combine eggs, milk and sour cream; mix until smooth. Pour over chicken mixture.
  5. Bake for 20 minutes. Reduce temperature to 350º and bake 20 to 30 minutes until inserted knife comes out clean.

* If using 9 in. crust, reduce egg to 2 or just put whatever filling doesn’t fit into our pie crust into a separate small dish and bake that way.

Recipe adapted from Mommy I’m Hungry.

Linking up @ Mostly Homemade Mom.

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