Sour Cream Chicken Quiche

Sour Cream Chicken Quiche might be just the main course you are searching for. For $1.4 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 17g of protein, 24g of fat, and a total of 371 calories. It is brought to you by Allrecipes. A couple people made this recipe, and 95 would say it hit the spot. Head to the store and pick up olive oil, cooked chicken breast, shredded cheddar cheese, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Try Sour Cream Chicken Quiche, Sour Cream Chicken, and Another Sour Cream Chicken for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

1/4 teaspoon black pepper

1 cup chopped cooked chicken breast

2 eggs, slightly beaten

1 tablespoon all-purpose flour

1/4 cup chopped green bell pepper

3/4 cup milk

1/4 teaspoon nutmeg

1 tablespoon olive oil

1/4 cup chopped onion

1 (9 inch) frozen pie crusts, thawed

1/4 teaspoon salt

1/2 cup shredded Cheddar cheese

3/4 cup sour cream

1/4 cup shredded Swiss cheese

Equipment:

oven

frying pan

knife

Cooking instruction summary:

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill. In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese. Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture. Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean. Kitchen-Friendly View

 

Step by step:


1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.

2. In medium frying pan, heat olive oil on medium-high.

3. Add onion and green pepper. Cook three minutes, stirring frequently.

4. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper.

5. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.

6. Combine eggs, milk and sour cream, mix until smooth.

7. Pour over chicken mixture.

8. Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.


Nutrition Information:

Quickview
370k Calories
16g Protein
24g Total Fat
20g Carbs
5% Health Score
Limit These
Calories
370k
19%

Fat
24g
37%

  Saturated Fat
10g
65%

Carbohydrates
20g
7%

  Sugar
2g
3%

Cholesterol
106mg
35%

Sodium
375mg
16%

Get Enough Of These
Protein
16g
33%

Selenium
17µg
25%

Phosphorus
243mg
24%

Vitamin B3
4mg
21%

Calcium
190mg
19%

Vitamin B2
0.31mg
18%

Vitamin B6
0.24mg
12%

Vitamin B12
0.66µg
11%

Vitamin B1
0.16mg
11%

Folate
40µg
10%

Manganese
0.2mg
10%

Vitamin A
468IU
9%

Iron
1mg
9%

Zinc
1mg
9%

Vitamin B5
0.87mg
9%

Vitamin C
5mg
7%

Potassium
229mg
7%

Magnesium
25mg
6%

Vitamin E
0.92mg
6%

Vitamin D
0.91µg
6%

Vitamin K
5µg
5%

Fiber
1g
5%

Copper
0.08mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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