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Sunday, August 18, 2019


I have several "go to" quiche recipes that I've collected over the years, but I'm always up for adding new options to my collection.  Those that I have are more breakfast type, while I would consider this one more of a lunch or dinner option based on the main protein being chicken.
 There is a bit of prep, but it wasn't too over the top....and in the end, the house smelled wonderful, and it was very tasty!


1  (9 inch ) pie shell, homemade or frozen 
¼ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 cup cheddar cheese, grated
1 cup swiss cheese, grated
1 cup cooked chicken, cubed
¼ cup butter (½ stick)
½ cup onion, coarsely chopped
1 Tbsp. all purpose flour
½ cup half and half
½ cup sour cream
4 eggs, beaten
¼ tsp. ground nutmeg
1 Tbsp. parsley, chopped
*salt & pepper/garlic


Preheat oven to 350 degrees.  Line baking sheet with aluminum foil (in the event of drippage)

Place the shell on the baking sheet.  In the bottom of the pie shell, add the chicken pieces, layer in the peppers and cheeses.

In a saute' pan, melt butter and saute' the onions until soft.  Whisk in flour thoroughly.  Stir in half and half and simmer until thickened, about 3-5 minutes.  Let cool.

In a bowl, combine sour cream, eggs, nutmeg and parsley.  Stir into the onion mixture. 

Pour filling into the pie crust.  ***Bake 35-40 minutes  or until set.   Let cool slightly prior to slicing.


  • ***The center was still runny, and the top was pale at the 40 minute took my quiche closer to 55 minutes to fully cook and the top was a beautiful golden brown as well.  
  • I used the Marie Callendar's deep dish pie shell, there's a lot of ingredients in the recipe, so make sure you have room for everything!
  • *The recipe didn't call for any seasoning, but I would suggest adding at least some salt & pepper into the egg mixture (possibly a little garlic powder)

recipe c/o:  Portland's Palate cookbook

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