Sour Cream Chicken Quiche
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 55 min | Yield: 1 pie |
This isn't necessarily diet food but it is delicious and our weekend breakfast. You can modify by using shrimp instead with just onions for a little variety.
Ingredients
- 1 shell 9" Deep Dish Pie Crusts
- 1 cup Chicken Thigh, Boiled
- 1/4 cup Green Pepper, Chopped
- 1/4 cup Onion, Chopped
- 2 Egg
- 3/4 cup Light Sour Cream
- 3/4 cup Skim Milk
- 1 tbsp Plain White Flour
- 1 tbsp Olive Oil
- 1/2 cup Shredded Swiss Cheese
- 1/2 cup Mexican Style Four Shredded Cheese
Directions
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.