Recipe: Sour Cream Chicken Quiche

I have a cookbook full of casseroles and slow cooker recipes. I love this recipe.  You can add additional vegetables or change the cheese for different flavors.  It freezes very well and I frequently make two each time.

1 1/3 cups flour
1/2 tsp salt
1/2 stick butter or shortening
3 TB water

Mix flour and salt. Cut butter or shortening into flour mix until blended to form pea-size chunks.  Slowly add water to form ball.  using rolling pin, roll dough into circle.  Transfer and press into pie pan.


2 tablespoons shortening (I use butter)
2 tablespoons chopped green bell peppers
2 tablespoons chopped onions
1 cup cubed cooked chicken
1 tablespoon flour
1/4 teaspoon salt
1 dash nutmeg
1 dash pepper
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded swiss cheese
2 eggs, lightly beaten
3/4 cup milk
3/4 cup sour cream

1. For crust, prepare as directed. Press into 9-inch pie pan. Do not bake. Heat oven to 400º.
2. For filling, melt shortening in small skillet. Add green pepper and onion. Cook on medium-high heat 3 minutes, stirring frequently.  Add chicken and flour. Cook and stir 2 minutes.  Spread in bottom of unbaked pie crust.  Sprinkle with salt, nutmeg and black pepper.
Top with Cheddar cheese and Swiss cheese.
3. Combine eggs, milk and sour cream in medium bowl. Stir until smooth. Pour carefully over cheese.
4. Bake at 400º for 20 minutes. Reduce oven temperature to 350º. Bake 30 to 35 minutes or until knife inserted near center comes out clean. Do not overbake.  Cool 10 minutes before cutting and serving. Refrigerate leftover pie.

From: Slow Cooker, Casseroles & More cookbook


  1. I love recipes that are easy to double & freeze! I'll add this one to my collection! stumbled!

  2. I'm going to have to add this to my "Freezer" collection! Thanks


  3. Cook ahead and freeze are always AWESOME recipes to make!! Thanks for sharing it with us!!