Chicken Quiche

    1 hour 20 min

    An easy recipe that's delicious too! This is a chicken quiche that is perfectly spiced and made extra rich and tasty with the additions of Cheddar cheese, Gruyere cheese and soured cream.

    121 people made this

    Serves: 6 

    • 1 (23cm) unbaked pastry case
    • 1 tablespoon olive oil
    • 4 tablespoons chopped onion
    • 4 tablespoons chopped green pepper
    • 1 tablespoon flour
    • 140g chopped cooked chicken breast
    • 1/4 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon black pepper
    • 50g grated Cheddar cheese
    • 30g grated Gruyere cheese
    • 2 eggs, slightly beaten
    • 180ml milk
    • 180ml soured cream

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / Gas 6.
    2. 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 pastry case and top with Cheddar and Gruyere cheese.
    3. Combine eggs, milk and soured cream, mix until smooth. Pour over chicken mixture.
    4. Bake in preheated oven for 20 minutes. Reduce temperature to 180 C / Gas 4 and bake 30 to 35 minutes until inserted knife comes out clean.

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    Reviews in English (75)


    I did make a few changes, used my own pie crust instead of frozen, as I had read other reviews that said there was not enough filling I used a 7" pie plate, just enough egg mixture for that... Left out the nutmeg, added a little garlic to the onions and pepper, also added a little diced tomato to the quiche. Very pleased with this quiche, I am sure that I will be using this recipe again.  -  15 Feb 2010


    Well, I had to change a couple of things, but it came out swell. First I didn't put in the bell pepper, because I'm the only one in the family that likes it. Second, I upped the chicken to 2 cups (I made two quiche) and so I also doubled the egg, milk, sour cream amounts. I added extra cheese to both quiches (probably an extra 1/2 to each). It came out beautifully, loved it, will make again. About the ONLY thing to change was the cooking time - after I reduced the heat and continued cooking it, it was not done in 35 minutes, took an extra 15 to 20 minutes extra. I would put it on the top rack and cook it the entire 50 to 55 minutes at 400. Very yummy recipe.  -  24 Oct 2004  (Review from Allrecipes US | Canada)


    This is delicious, but the next time I make it, I will add more salt.  -  17 Feb 2002  (Review from Allrecipes US | Canada)