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Categories:
chicken onion green bell pepper flour eggs milk sour cream Cheddar cheese Mozzarella cheese salt parsley pie crust
Viewed: 28 - Published at: 7 months agoIngredients
- 2 cups chicken, cooked, chopped roughly
- 1/2 cup onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1 tablespoon flour
- 3 eggs, beaten
- 1/3 cup whole milk
- 1/3 cup sour cream
- 1 cup cheddar cheese, mild shredded (reserve half)
- 1 cup mozzarella cheese, shredded (reserve half)
- salt and pepper
- parsley
- 1 pie crust, not pre-baked
Method
- Pre-heat oven to 400.
- Mix chicken, bell pepper, onion and 1/3 the cheese together. Sprinkle into pie crust.
- Whisk eggs, milk,sour cream and salt and pepper together. Pour over the chicken mixture in the pie crust.
- Top with reserved cheese.
- Bake for 30 minutes on rimmed baking sheet.
- Reduce oven temperature to 350 for 20 minutes.
- Total cooking time 50 minutes.
- Let rest for 30 minutes before serving or refrigerate and reheat.
- Quiche can be frozen prior to baking or after baking; baking first may make the quiche a little easier to maneuver in the freezer. To freeze quiche before baking: Place quiche on a tray or baking pan and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminium foil or slide quiche into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw. Unwrap and bake as usual, adding 10 to 20 minutes extra time. To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
