Breakfast has never felt this elegant, and it comes from a flavor that’s electric! Sour Cream Chicken Quiche infuses the egg custard with the sour cream, so each bite is creamy and tangy, right from the word “go!” It’s all perched on top of a buttery crust, and filled with savory chicken and tender veggies! And of course, we can’t forget all of that cheese either! There aren’t many better ways to wake up than with this Sour Cream Chicken Quiche on the table!
Ingredients
- 1 (9-inch) frozen pie crust, thawed
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 1/4 cup green bell pepper, chopped
- 1 tablespoon all-purpose flour
- 1 cup chicken breast, cooked and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded
- 1/4 cup Swiss cheese, shredded
- 2 eggs, slightly beaten
- 3/4 cup milk
- 3/4 cup sour cream
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a 9-inch pie plate with the thawed pie crust, keeping it in the refrigerator until ready to fill.
Step 3 –In a medium frying pan, heat the olive oil on medium-high.
Step 4 –Add the onion and the bell pepper and cook, stirring frequently, until the onion turns translucent, about 3 minutes.
Step 5 –Add the flour and cook, while stirring, until the raw flour smell dissipates and the flour turns golden, about 2 minutes.
Step 6 –Stir in the chicken, the salt, the nutmeg, and the black pepper.
Step 7 –Spread the chicken mixture onto the bottom of the unbaked pie shell.
Step 8 –Top the chicken mixture with the cheddar cheese and the Swiss cheese.
Step 9 –Combine the eggs, the milk, and the sour cream, and mix until smooth.
Step 10 –Pour the egg mixture over the chicken mixture.
Step 11 –Bake the quiche for 20 minutes.
Step 12 –Reduce the temperature to 350 degrees F and bake until an inserted knife comes out clean, about 30-35 minutes.
Step 13 –Serve.
